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Pesto Pasta with Panko Chicken and Bruschetta Tomatoes
Quick and easy, this bold-flavored pasta dish is great for dinner anytime. Use whole wheat or whole grain pasta for a healthy choice. Prep Time: approx.
   15 Minutes. Cook Time: approx. 20 Minutes. Ready in: approx. minutes .
   Makes servings.

   Printed from
2  Foster Farms Panko Crusted Chicken Breasts
1/2 pound (3 cups) dry penne pasta
1/4 cup basil pesto
1/3 cup grated parmesan cheese
2 tablespoons toasted pine nuts
3 to 4  Roma tomatoes, diced small (about 1 1/2 cups)
1 1/2 tablespoons olive oil
2 teaspoons balsamic vinegar
3 tablespoons chopped fresh basil
2 teaspoons finely minced fresh garlic
1/4 teaspoon kosher salt
1/4 teaspoon black pepper

Preheat oven to 375°F. <br/> <br/> To cook chicken: Place chicken breasts on a baking sheet sprayed with non-stick cooking spray. Bake for about 16 to 20 minutes, or until chicken reaches an internal temperature of 165°F. Flip breasts halfway through cooking. <br/> <br/> Meanwhile, stir pasta into a large pot of rapidly boiling water. Cook according to package directions, or until al dente. <br/> <br/> When pasta is just done, drain it well and place in a large bowl. Toss with pesto, parmesan cheese and pine nuts. Season with salt to taste. <br/> <br/> To prepare tomatoes: Toss tomatoes, oil, vinegar, basil and garlic together. Season with salt and pepper and set aside. <br/> <br/> To serve, slice each chicken breast into 6 pieces. Divide pasta between 4 bowls, top with bruschetta tomatoes and then chicken. Sprinkle with additional parmesan cheese if desired.