- Portion size 175 servings
Ingredients
Pesto:
Method
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.)
