4 x 6oz. CB Chicken Breast Filets • 3/4 cups olive oil • 2 tbsp. rosemary • 2 tbsp. lime • 1 whole garlic, peeled • 1 tbsp. thyme • Scotch bonnet pepper, to taste • Salt and pepper, to taste • 2 lbs. plumy tomatoes, quartered • 2 yellow onions, thickly sliced • 1 lb. penne pasta • ¼ cup prepared pesto • 4 oz. feta cheese, crumbled • ¼ cup black olives, sliced • 4 tbsp. pine nuts, toasted • 3 tbsp. fresh basil, thinly sliced
½ cup pine nuts or walnuts • ¾ cup & 1 tbsp. extra virgin olive oil • 3 cloves of garlic, coarsely chopped • 4 cups loosely packed fresh basil leaves or parsley leaves & other fresh herbs • ½ cup fresh parmesan cheese, grated • Salt to taste
Marinate chicken with 2 tbsp. olive oil, lime, 1 tbsp. rosemary, thyme, 1 tsp. chopped garlic, scotch bonnet pepper, salt and pepper;allow to sit for 2 hours.
Meanwhile, for the fresh pesto, combine ¾ cup of olive oil, garlic, 1 cup of basil, and pine nuts in a blender or food processor; process until nearly smooth. Season with salt to taste.
Mix garlic, onions and tomatoes in ½ cup olive oil with salt, pepper and 1 tbsp. rosemary. Roast in 375 degree F oven until cooked through and onions are caramelized. Rough chop vegetable mixture.
Grill chicken then slice. In a large bowl, combine tomato cooked pasta, tomato mixture, chicken, pesto, pine nuts and basil. Stir to combine and add more olive oil if necessary. Mix in feta and season to taste with salt and pepper.
Serve at room temperature.