Chicken Breasts with Arugula Pesto Sauce

Ingredients:

• 180 g (about 1.5 cups) orecchiette pasta (ears or shells)
• 220 g green beans, trimmed and cut into pieces
• 1/3 tbsp. grated parmesan cheese
• 2 tbsp. l. olive oil
• 1 teaspoon finely grated lemon zest
• 3 cups young arugula
• 1/2 cup tightly packed fresh parsley
• 2 tbsp almonds or hazelnuts, toasted
• 1 tbsp fresh lemon juice
• 4 small chicken breast fillets, skinless (about 570 g)
• 2 medium tomatoes, halved
• 2 teaspoons whole grain bread crumbs

Preparation:

1. Bring a saucepan of salted water to a boil. Add the pasta and cook for the time indicated on the package. Three minutes before the end of cooking, add the green beans. Drain the pasta and beans in a colander and rinse under cold water. Toss with half the cheese, 1 tablespoon of olive oil, lemon zest, and salt to taste.
2. Preheat a roaster or broiler. Place the arugula, parsley, nuts, lemon juice, 3 tablespoons water, remaining cheese, 1 tablespoon olive oil, and salt to taste in a blender; puree until smooth. Place the pesto sauce in a bowl.
3. Place the chicken breasts between two sheets of plastic wrap and pound to a thickness of 1/2 inch (12 mm). Place on a foil-lined baking sheet and sprinkle with salt. Rub the chicken on all sides with 1/4 cup pesto sauce and grill until cooked through, 4-5 minutes per side.
4. Place the tomatoes, cut-side up, on another baking sheet and grill for 2 minutes. Spread a small amount of pesto sauce on top and sprinkle with breadcrumbs. Grill until golden brown, another 1 minute. Serve the chicken breasts with pasta, grilled tomatoes, and the remaining pesto sauce.