listening to: flying lotus :: beginners falafel/melt!/gng bng
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6dHnYjUGStECxXWlshcpe63V7SnlymqrNdGe0P0_63gbGeITQldGfk7y_LKdnLwq089ZivzBU9t70ldOf0o3Ru6tNJxZRLVTUYXeIa7jyTamveZhgo9DBdg_o80so7JJwVnKWdRm937dS/s320/chicken+pesto+pasta.jpg)
this is relatively easy dish to make, which came out very tangy and the marinade held quite well in the chicken. you may want to use more pesto than i did. i purposely used less, because it can get overwhelming and the amount i used was perfect for me.
one note: because it's warm out here, i was able to use the grill. if you live in a cold weather climate, the possibility of this may be less likely.
Ingredients:
1 chicken breast
balsamic vinegar
garlic powder, sprinkle
worcestershire sauce
2 garlic cloves, minced
green onions, sliced
1 small jar of pesto
artichoke hearts
whole grain rotini pasta
Preparation:
- in a bowl, marinate chicken in worcesteshire and balsamic mixture with garlic powder sprinkled over top, overnight
- once marination is complete, cook on grill till you have some good grill lines on chicken
- in a large pot, bring water to a boil and add in pasta on medium heat
- in a saucepan, add garlic cloves and green onions and cook till slightly brown
- add in pesto sauce and artichoke hearts
- when chicken is done, cut into pieces and add to pesto mixture
- serve mixture over top of pasta
you could just as easily marinate it in italian dressing as well.