- Portion size 175 servings
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.
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.)