Chicken Pesto Pasta

1  cup		Dry-packed sun-dried tomatoes
3  servings		Boneless skinless chicken, breasts
3-1/8  ounces		Olive oil
5  servings		Rotini pasta
2  tablespoons		Toasted pine nuts
2  cups		Packed fresh basil, leaves
1/2  cup		Grated parmesan cheese
1/4  cup		Pine nuts
1/4  teaspoon		Salt -divided
1/4  teaspoon		Pepper - divided
3		cloves Garlic,s minced

Tip: For nutritional information on all the ingredients in Chicken Pesto Pasta just click on each ingredient name. Then adjust the serving size for any Chicken Pesto Pasta ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.

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 1 Tbs 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, 1/4 tsp salt and 1/4 tsp 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, 1/4 tsp each of salt and pepper. With motor running, add 1/3 cup 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.)