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1 1\/2 C. fresh cilantro <\/span><\/p>\n 1\/2 C. fresh mint <\/span><\/p>\n 1\/2 C. cotija cheese <\/span><\/p>\n 3 T. toasted pecan halves <\/span><\/p>\n 1 tsp. kosher salt <\/span><\/p>\n 2 garlic cloves <\/span><\/p>\n 1 serrano chile, seeded and sliced <\/span><\/p>\n 2 T. extravirgin olive oil <\/span><\/p>\n 2 tsp. sherry vinegar <\/span><\/p>\n 1\/8 tsp. freshly ground black pepper <\/span><\/p>\n 3\/4 pound boneless, skinless chicken breast <\/span><\/p>\n Cooking spray <\/span><\/p>\n 6 C. hot cooked penne pasta (about 3 ounces uncooked) <\/span><\/p>\n 2 C. cherry tomatoes, halved <\/span><\/p>\n \u00c2\u00a0<\/span><\/p>\n 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.<\/span><\/p>\n","protected":false},"excerpt":{"rendered":" \u00c2\u00a0 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 \u00c2\u00a0 Place cilantro and next 6 ingredients (through chile) in…<\/p>\n