Chicken Pesto Pasta
This recipe makes 6 3/4 cup servings
Ingredients
- 12 dry-packed sun-dried tomatoes
- 3 chicken breasts, boneless, skinless
- 1 tbsp olive oil
- 5 cups rotini pasta
- 3/4 cups pesto
- 1/4 tsp salt
- 1/4 tsp pepper
- 2 tbsp toasted pine nuts
- Pesto:
- 2 cups packed fresh basil leaves
- 1/2 cup Parmesan cheese, grated
- 1/4 cup pine nuts
- 1/4 tsp salt
- 1/4 tsp pepper
- 1/3 cup extra-virgin olive oil
- 3 garlic cloves, minced
Preparation
In bowl, cover tomatoes with boiling water; let stand for 5 minutes or until softened. Drain and cut into thin strips; set aside. Cut chicken crosswise into 1/4-inch (5 mm) thick strips.
In skillet, heat oil over medium-high heat; cook chicken, stirring often, for 5 minutes or until no longer pink inside. Set aside.
Meanwhile, in large pot of boiling salted water, cook pasta for 8 to 10 minutes or until tender but firm; drain and return to pot, reserving 1/2 cup (125 mL) of the cooking liquid. Add softened sun-dried tomatoes, chicken, pesto, salt and pepper; toss to coat, adding a little of the cooking water to moisten if desired. Heat through. Garnish with pine nuts.
Pesto:
In food processor, finely chop together basil, Parmesan cheese, pine nuts, salt and pepper. With motor running, add oil in thin steady stream. Stir in garlic. (Make-Ahead: Refrigerate in airtight container for up to 3 days or freeze for up to 6 months.)
- Keywords : Main Course; Pasta; Chicken; Parmesan; Skillet;
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