Grilled Chicken with Black Olive Pesto and Sun Dried Tomatoes

Serves 4

Ingredients:

• 8oz of DeBoles Ancient Grain Penne
• 4 boneless chicken breasts 3 to 4oz each
• 1 tablespoon of Spectrum Spanish Olive Oil
• 1 cup of pitted black olives pitted and chopped
• zest of one lemon
• juice of 2 lemons
• 1 tablespoon of fresh rosemary leaves chopped
• 2 tablespoon Spectrum Avocado Oil
• ½ cup of jarred sun dried tomatoes drained and julienne
• 2 cloves of garlic minced
• sea salt and black pepper
• ½ cup of flat leaf parsley chopped coarsely.

Directions:

1. In a bowl of a food processor, add the garlic, half the lemon juice and olives and olive oil. Pulse until coarsely chopped but not pureed. Season with salt and pepper.
2. Bring a large pot filled with salted water to a boil and cook pasta until al la dente - about 10 to12 minutes.
3. Drain pasta and toss in Avocado oil. Set aside and keep warm.
4. Season chicken breasts and toss with olive oil and lemon zest and rub in rosemary leaves.
5. Pre heat grill and grill chicken until cooked through - about 10 to 15minutes, sprinkling with remaining lemon juice as chicken cooks. Remove and slice each breast on the slant to fan it.
6. In a large bowl toss the penne with sun dried tomatoes, black olive pesto, lemon juice and additional olive oil if necessary.
7. Divide the pasta between 4 plates and top with fanned chicken breast, garnish with parsley and serve warm