Gluten Free Grilled Chicken Penne with Pesto

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Cosimo’s Trattoria and Bar

Pesto Recipe: (Yield 16 oz.)


  • 6 oz. fresh basil, large stems removed
  • 4 oz. fresh spinach, stems removed
  • ½ bunch fresh parsley, stems removed
  • 2 oz. chopped garlic
  • 6 oz. pine nuts
  • 1 cup grated parmesan cheese
  • 12 oz. extra virgin olive oil
  • ½ tbsp. kosher salt
  • ½ tsp. ground black pepper

Combine all ingredients in food processor. Pulse until all ingredients are smooth and mixed thoroughly.

Grilled Chicken Penne (Gluten Free)

Ingredients: (yield one serving)

  • 8 oz. gluten free penne (or any other gluten free pasta)
  • 4 oz. thinly sliced chicken breast
  • 1 oz. extra virgin olive oil
  • 2 oz. calamata olives
  • 2 oz. diced tomato
  • 2 oz. pesto
  • ½ oz. baby arugula
  • 3 slices of thinly sliced buffalo mozzarella
  • Pinch of kosher salt and fresh ground black pepper


Bring a large pot of water to a rolling boil, add a pinch of salt

Add pasta and cook until al dente

While the pasta is cooking, heat a sauté pan over high heat until hot, reduce heat to medium.

Add oil, cook for one minute

Add chicken and olives, cook for one minute

Add tomato, baby arugula, and pesto, remove from heat.

Add pasta and toss until all ingredients are thoroughly mixed

Place pasta on oval or round platter, garnish with sliced buffalo mozzarella and fresh basil.