1 1/2 C. fresh cilantro

1/2 C. fresh mint

1/2 C. cotija cheese

3 T. toasted pecan halves

1 tsp. kosher salt

2 garlic cloves

1 serrano chile, seeded and sliced

2 T. extravirgin olive oil

2 tsp. sherry vinegar

1/8 tsp. freshly ground black pepper

3/4 pound boneless, skinless chicken breast

Cooking spray

6 C. hot cooked penne pasta (about 3 ounces uncooked)

2 C. cherry tomatoes, halved

 

Place cilantro and next 6 ingredients (through chile) in a food processor; process until well blended. With processor on, slowly pour oil through food chute; process until well blended. Place pesto in a large bowl; stir in vinegar and black pepper. Heat a grill pan over medium-high heat. Coat chicken with cooking spray. Add chicken to pan; cook 5 minutes on each side or until done. Cut chicken into bite-sized pieces. Add chicken, pasta, and tomatoes to pesto; toss to combine.