Chicken Pesto Pasta

We put our basil to some good use this past Sunday with a chicken pesto pasta.  Our own creation.  We picked up tomato basil chicken breasts from our local butcher which really added to the flavor.

Chicken Pesto Pasta:

-Half package penne pasta

-1-2 tomato basil chicken breasts

-1 package chopped mushrooms.

Boil water and cook penne until al dente.

Heat oil in pan and cook chicken for 4-5 minutes each side depending on thickness.  We usually pound ours so that they are a little thinner and cook more evenly.  Slice chicken into strips and set aside.

Saute mushrooms, set aside.

Combine chicken, mushrooms and penne.  Cover with basil pesto. 

I don't have exact measurements for the basil pesto, but here is an approx amount of what I used:

-1/2 cup pine nuts
-1/2 cup shredded parmesan cheese
-2 garlic cloves
-2-3 cups fresh basil
-lemon zest
-Extra virgin olive oil (I used a spicy italian olive oil from The Oilerie)
-lemon juice (I maybe used 1/2 a lemon at the very end)
-salt & pepper

Combine first 5 ingredients in blender and pulse.  Stream in EVOO until it becomes a saucy consistency, enough to stick to the pasta.  Add lemon juice, salt and pepper to taste.

I think this would have been even better with some fresh tomatos on top.

Speaking of tomatoes......I picked 3 from the vine tonight!  Whoo-hoo! 

I am going to make a tomato, mozzarella & basil salad to bring to eat before our pool day on Friday.  I also want to make some sandwiches that are kiddo friendly for my girlfriend's kids and Liam.  I plan to check out Pinterest tonight for maybe some fun snack or sandwich ideas.  If you have any share them with me!  I haven't dove into the Pinterest world yet as don't need another online addiction, so we'll see how that goes.

Also, my daylilies are actually blossoming despite the heat and the drought.  My poor astilbes and hostas aren't doing quite as good though.

Hope everyone is enjoying the start of July (my favorite month of the year)!