Rigatoni Pesto with Orange Balsamic Chicken

2 six ounce chicken breasts, boneless & skinless
2 tablespoons balsamic vinegar
juice of one orange
1 teaspooon orange zest
1 clove garlic, crushed
salt and pepper to taste
2 tablespoons olive oil

Combine all of the above, except olive oil, and marinate two to three hours in the refrigerator with

In a heavy medium size sauté pan, over medium heat, place the 2 tablespoons of olive oil. Bring to
temperature. Place chicken in sauté pan and cook for 3 – 4 minutes per side.

Pesto Ingredients:

2 cups rigatoni pasta, prepared per package instructions

2 tablespoons basil

2 tablespoons Italian flat leaf Parsley, chopped

1/4 cup spinach leaves

1/4 cup extra virgin olive oil

2 tablespoons pine nuts or almonds

1 tablespoon garlic, crushed

2 tablespoons ricotta cheese

Take all ingredients except cheese and pasta and combine in a blender until creamy. Wipe out
sauté pan, add rigatoni noodles and add half of pesto. Bring to temperature. Divide rigatoni
mixture in half, place on two plates. Slice the chicken breast and place on top of pasta. Place one
tablespoon ricotta cheese over each plate.

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