This is one of my favorite ways to use homemade pesto. This is a Barefoot Contessa recipe that my good friend, Katherine, introduced me to. I would HIGHLY recommend halving this. In which case I only use a total of 3/4 lb of one kind of pasta. Actually, I usually skimp a bit on the pasta – we don’t like too many noodles. I use more than 1/2 lb and less than 3/4 lb. :) Remember to marinate the Lemon Grilled Chicken early for this recipe.
Juice of one lemon (~3 Tb lemon juice)
3 Tb oil
1 tsp minced garlic (~ 2 medium or 1 large clove)
1 tsp salt
¼ tsp pepper
½ tsp oregano
1 lb chicken breasts
Marinate chicken overnight. Usually, if I plan on using this for a pasta dish or pizza, where the chicken needs to be cut up, I cut up the raw chicken before I add it to the marinade. Then after it marinades overnight I cook the pieces in a pan on the stove and drain off the juices/marinade.