Yield: 4 - 6 Servings

Ingredients:

12 oz. Penne pasta, cooked "al dente"

8 - 10 oz. Chicken, breast, boneless, skinless, grilled and sliced

2 each Scallion, minced

3 cup Red and green bell pepper, seeded and small dice

1/3 cup Zucchini, small dice

1/3 cup Carrot, shredded

1/3 cup Mushrooms, sliced

1/3 cup Tomato small dice

1 tsp. Parsley, minced

1 tsp. Fresh tarragon leaves, minced

1/2 cup Chef Larry’s Pesto Vinaigrette (recipe follows)

To season - Salt

To season - Fresh ground black pepper

Method:
Prepare Chef Larry’s Pesto Vinaigrette per recipe. Combine penne pasta, sliced chicken breast, scallion, bell pepper, carrot, mushroom, onion, tomato, parsley and tarragon in a mixing bowl. Add Chef Larry’s Pesto Vinaigrette, season with salt and fresh ground black pepper. Toss well, check seasoning and adjust if necessary. Transfer to bowl or platter and serve.

Pesto Vinaigrette

Yield: 4 - 6 Servings

Ingredients:

1/4 cup Red wine vinegar

2/3 tsp. Dijon mustard

2 tsp. Sugar

To taste - Salt

To taste - Fresh ground black pepper

2/3 cup Olive oil

For Chef Larry’s Pesto:

1 cup Basil leaves, fresh, stems removed

1/3 cup Parsley, fresh, stems, removed

2 each Garlic, cloves

1 oz. Olive oil

1 tsp. Pine nuts, toasted

2 tsp. Parmesan cheese, grated

Method:
Prepare Chef Larry’s Pesto by placing ingredients in a food processor. Pulse to chop, continue to mix in a food processor to blend flavors. Check for proper seasoning and adjust if necessary. In a bowl combine Balsamic vinegar, Dijon mustard, sugar and 2 tsp. pesto. Whisk in olive oil in a slow steady stream until well incorporated. Season with salt and fresh ground pepper, reserve for service under refrigeration.