Seared Chicken Breasts with Almond Pesto Pasta Salad
For the chicken: Rinse the chicken breasts and pat dry. Squeeze the juice from 2 lemons then drizzle over the chicken. Add 2 tablespoons olive oil, season with salt and pepper and turn to coat. Let stand overnight in the refrigerator.
For the pasta salad: Cook the pasta in boiling salted water until al dente then drain. Cut the sun-dried tomatoes into quarters. Peel the garlic, place in a food processor along with the almonds, parsley and 3 tablespoons oil and process until combined. Season with salt and pepper, toss with the noodles and let cool. Before serving, toss with the juice from the remaining lemon, sun-dried tomatoes and olives.
Heat 3 tablespoons oil in a large frying pan. Drain the chicken breasts from the marinade and sear until golden brown on all sides.
Arrange the chicken breasts and pasta salad on serving plates. Serve with a green salad, if desired.