1 1/2 cups fresh cilantro
1/2 cup fresh mint
1/2 cup parmesan cheese
3 tablespoons toasted pecan halves
1 teaspoon kosher salt
2 garlic cloves
1 serrano or jalepeno chile, seeded and sliced
2 tablespoons extra virgin olive oil
2 teaspoons sherry vinegar
1/8 teaspoon freshly ground black pepper
3/4 pound boneless, skinless chicken breast
6 cups hot cooked penne pasta (about 3 ounces uncooked)
2 cups cherry tomatoes, halved
Place cilantro and next 6 ingredients (through chile) in a food processor; process until well blended. With processor on, slowly pour oil through food chute; process until well blended. Place pesto in a large bowl; stir in vinegar and black pepper.
Heat grill over medium-high heat. Coat chicken with cooking spray.Cook 5 minutes on each side or until done. Cut chicken into bite-sized pieces. Add chicken, pasta, and tomatoes to pesto; toss to combine.