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1
Pound the chicken breasts to even thickness with a meat mallet to cook evenly.
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2
Season both sides of the chicken breasts with salt and pepper.
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3
Sprinkle southwest seasoning on both sides of chicken.
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4
Grill chicken over coals with mesquite or hickory chips added.
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5
Rotate chicken a quarter turn after a few minutes to add grill marks.
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6
Turn chicken over after about 5 to 7 minutes and grill the other side the same way.
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7
When chicken is done (moist and tender) take off the grill and let rest.
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8
Bring a large pot of slightly salted water to a boil for the pasta.
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9
Add pasta and cook until it is al dente.
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10
Keep cooked pasta covered and warm in a slight bit of its water.
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11
In a small, ungreased frying pan, toast pine nuts until they are golden brown.
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12
Do NOT burn the pine nuts or the entire dish will taste bitter.
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13
Cut the outer covering (rind) off the brie.
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14
Throw away the rind and set the cheese aside.
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15
Heat a large frying pan to medium-high heat and add all of the olive oil.
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16
After 30 seconds or so add the tomato, garlic, parsley/cilantro and basil.
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17
Let this saute for about 1 minute.
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18
Key: Have all of the ingredients ready and next to the stove because this sauce works fast!
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19
Add the brie and toasted pine nuts.
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20
Toss or slowly stir over low heat for two minutes or until the cheese is completely incorporated into the sauce.
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21
Drain the remaining water off the pasta in a colander.
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22
Place a nice portion of pasta on a decorative plate.
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23
Chop the chicken breasts on a bias and place on top of the pasta.
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24
Ladle a fair amount of the brie sauce over the chicken and pasta.
