Pasta Salad With Arugula Pesto, Grilled Chicken Breasts, And Feta Recipe

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Emeril Lagasse on Food Network
Nutrition per serving    (USDA % daily values)


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Ingredients for 8 servings

1/2 cup grated Parmesan

1 pint yellow grape tomatoes, halved

1 tablespoon dried leaf oregano

1/2 cup packed fresh parsley leaves

1/2 cup roughly chopped pitted olive-cured olives

2 1/2 tablespoons paprika

1/4 teaspoon ground black pepper

1 1/4 cups crumbled feta

1 pound penne pasta


1 tablespoon cayenne pepper

1 teaspoon fresh lemon juice

1/4 to 1/2 cup olive oil

1 pint red grape tomatoes, halved

1/2 cup lightly toasted walnuts

2 teaspoons minced garlic

1 pound boneless, skinless chicken breasts


Essence, recipe follows

1 tablespoon black pepper

Olive oil

2 tablespoons garlic powder

1/2 teaspoon salt

2 tablespoons salt

1 tablespoon dried thyme

1 tablespoon onion powder

1 bunch fresh arugula, tough stems removed, washed and spun dry, plus baby arugula, for garnish

1/4 cup extra-virgin olive oil

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