Instructions

1. 1

   Cut chicken breast into bite-size pieces and season with salt and pepper.

2. 2

   Blend perilla leaves, walnuts, half the cheese, 3 tbsp olive oil, and lemon juice into pesto.

3. 3

   Cook penne in salted boiling water until al dente and reserve 1 cup pasta water.

4. 4

   Heat 2 tbsp olive oil with garlic, then cook chicken until done.

5. 5

   Add cooked penne and pesto, tossing over low heat with pasta water as needed.

6. 6

   Add remaining cheese and toss 1 more minute until the sauce coats the pasta.

7. 7

   Check seasoning, plate, and serve immediately.

Tips

Nutrition (per serving)