Recipe - Pasta With Pesto And Chicken

1 Recipe Egg Pasta (or Three fourths Lb
farfalle or linguine)
PESTO
1/3 cup Parmesan cheese, grated
4 Clove garlic
1 teaspoon Salt
1 qt Fresh basil leaves, loosely
packed
1/3 cup Pine nuts
Three fourths cup Olive oil
1 One fourth pound Boneless, skinless chicken
breasts (4)
1 tablespoon Vegetable oil
Salt\pepper

PREPARATION: Make the Egg Pasta dough; roll as thin as possible. For
farfalle, cut dough into 1inch wide strips; then cut each strip into 2
inch long pieces. Pinch each piece to form a bowtie. OR cut dough into
1/8inch wide strips for linguine.

For The Pesto, grate the cheese. Mash the garlic with the salt to form a
smooth paste. Combine the garlic paste, basil, pine nuts, and olive oil in
food processor or blender. Puree until smooth. Stir in the cheese. NOTE:
Can be made to this point several hours ahead.

COOKING AND SERVING: Heat the grill or broiler. Toss the chicken with
vegetable oil and sprinkle with salt and pepper. Broil or grill the
chicken, turning once, until just cooked through, about 10 minutes total.
Cut into bitesize pieces. Cook pasta in boiling, salted water until
tender, about 3 minutes for fresh pasta. Drain and return to pot. Toss with
chicken and pesto sauce and season with salt and pepper. Serve warm or at
room temperature.

Makes 4 servings.

[COOKS MarchApril 1988]

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