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Hannah's Kitchen Pesto Chicken Pasta Salad

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      Title: HANNAH'S KITCHEN PESTO CHICKEN PASTA SALAD
 Categories: Poultry etc, Pastanoodle, Salads
      Yield: 6 Servings
 
      2 tb Pine nuts
     12    Dry-packed sun-dry tomatoes
      2    Chicken breasts, boneless,
           -skinless
    1/3 c  Olive oil
      2 c  Fresh basil leaves, packed
    1/2 c  Parmesan, freshly grated
      2    Garlic cloves, minced
    3/4 ts Salt
    1/4 ts Pepper
  5 1/2 c  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 3-5 minutes or until
  softened. Drain and cut into thin strips; set aside. Cut chicken
  crosswise into 1/4-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 1/2 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
 
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