Dairy-Free Pesto Pasta with Grilled Chicken

Ingredients

• about 450 g Gluten-free pasta
• about 680 g Chicken breasts
• 2 cups Fresh basil
• 4 Garlic cloves
• 1/4 cup Nutritional yeast
• 1 tbsp Lemon juice
• 1/2 cup Olive oil
• 1/2 tsp Salt
• 1/4 tsp Black pepper
• 1 pint Cherry tomatoes

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Bring a large pot (at least 6-quart / 5700 ml capacity) of water to a rolling boil over high heat (100°C / 100°C). Add the about 450 g Gluten-free pasta to the boiling water. Cook for 8-12 minutes, or until the pasta is tender but still firm to the bite. Carefully drain the pasta in a colander and set it aside.
2. 2Preheat a grill or grill pan to medium-high heat (190.6-204.4°C / 190-204°C). Place the about 680 g Chicken breasts on the hot grill. Grill for 6-8 minutes per side, or until the internal temperature reaches 74°C when measured with a meat thermometer at the thickest part. The chicken should be opaque throughout and no longer pink.
3. 3Transfer the cooked chicken breasts to a clean cutting board and allow them to cool for 5 minutes; this helps the juices redistribute, keeping the chicken tender. Once slightly cooled, slice the chicken breasts into 1.27 cm (1.25 cm) thick strips.
4. 4In a food processor, combine the 2 cups Fresh basil, 4 Garlic cloves, 1/4 cup Nutritional yeast, 1 tbsp Lemon juice, 1/2 cup Olive oil, 1/2 tsp Salt, and 1/4 tsp Black pepper. Process on high speed for 1-2 minutes, scraping down the sides as needed, until the mixture is smooth and well combined.
5. 5In a large mixing bowl, add the cooked about 450 g Gluten-free pasta, the prepared pesto, the sliced about 680 g Chicken breasts, and the 1 pint Cherry tomatoes. Toss everything together thoroughly until the pasta and chicken are evenly coated with the pesto, then serve immediately.

Substitutions

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