Recipe - Hannahs Kitchen Pesto Chicken Pasta Salad

2 tablespoon Pine nuts
12 Drypacked sundry tomatoes
2 Chicken breasts, boneless,
skinless
1/3 cup Olive oil
2 cup Fresh basil leaves, packed
One half cup Parmesan, freshly grated
2 Garlic cloves, minced
Three fourths teaspoon Salt
One fourth teaspoon Pepper
5 One half cup Radiatore [=500g pkg]

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 35 minutes or until softened.
Drain and cut into thin strips; set aside. Cut chicken crosswise into
1/4inch thick strips.

Pour 1 tablespoon 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, sundried tomatoes and chicken.

Meanwhile, in large pot of boiling salted water, cook radiatore for 6
minutes or until tender but firm; drain, reserving One half 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.

[=PAM=] PA_Meadows@msn.com

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini