Hannah's kitchen pesto chicken pasta salad

6 Servings

Ingredients

Quantity Ingredient
2 tablespoons Pine nuts
12 Dry-packed sun-dry tomatoes
2 Chicken breasts, boneless, skinless
⅓ cup Olive oil
2 cups Fresh basil leaves, packed
½ cup Parmesan, freshly grated
2 Garlic cloves, minced
¾ teaspoon Salt
¼ teaspoon Pepper
5½ cup Radiatore [=500g pkg]

Directions

In large skillet, toast pine nuts over medium heat, shaking pan occasionally, for 6 minutes or until golden; remove and set aside.

Cover tomatoes with boiling water; let stand for 3-5 minutes or until softened. Drain and cut into thin strips; set aside. Cut chicken crosswise into ¼-inch thick strips.

Pour 1 tb of the oil into skillet; saut chicken over medium high heat for 5 minutes or until no longer pink inside.

In food processor, pure basil with remaining oil; transfer to large bowl. Mix in cheese, garlic, salt, pepper, sun-dried tomatoes and chicken.

Meanwhile, in large pot of boiling salted water, cook radiatore for 6 minutes or until tender but firm; drain, reserving ½ cup of the cooking water. Rinse under cold water; drain again. Toss with basil mixture, adding a little of the cooking water o moisten if desired.

Garnish with pine nuts.

Makes 6 servings for $12.50CDN [Sep 94] Per serving: about 520 calories, 22 g protein, 18 g fat, 66 g carbohydrate high source fibre. Source: Canadian Living magazine, Sep 94 Presented in article by Elizabeth Baird: "Great Pastabilities" Most requested recipe of Hannah's Kitchen, Toronto, Ontario, Canada, owned and operated by Susan Hughes and Michael Shields.

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