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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