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| Home -> [Chicken, Herbs & Spices, Pastas & Noodles, Pesto, Poultry, Salads] -> [Hannah's kitchen pesto chicken pasta salad Recipe] |
Hannah's kitchen pesto chicken pasta salad
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| Artist: |
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Yield: |
6 |
| Categories: |
Chicken, Herbs & Spices, Pastas & Noodles, Pesto, Poultry, Salads |
Rating: |
0 |
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Ingredients:
| 2
| tbsp | Pine nuts | | 12
| | Dry-packed sun-dry tomatoes | | 2
| | Chicken breasts, boneless | | | -skinless | | 1/3
| cup | Olive oil | | 2
| cup | Fresh basil leaves, packed | | 1/2
| cup | Parmesan, freshly grated | | 2
| | Garlic cloves, minced | | 3/4
| tsp | Salt | | 1/4
| tsp | Pepper | | 5 1/2
| cup | Radiatore [=500g pkg] |
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Procedures:
| 1 | In large skillet, toast pine nuts over medium heat, shaking pan occasionally, for 6 minutes or until golden; remove and set aside. | | 2 | Cover tomatoes with boiling water; let stand for 3-5 minutes or until softened. | | 3 | Drain and cut into thin strips; set aside. | | 4 | Cut chicken crosswise into ?inch thick strips. | | 5 | Pour 1 tb of the oil into skillet; saut chicken over medium high heat for 5 minutes or until no longer pink inside. | | 6 | In food processor, pure basil with remaining oil; transfer to large bowl. | | 7 | Mix in cheese, garlic, salt, pepper, sun-dried tomatoes and chicken. | | 8 | Meanwhile, in large pot of boiling salted water, cook radiatore for 6 minutes or until tender but firm; drain, reserving ?cup of the cooking water. | | 9 | Rinse under cold water; drain again. | | 10 | Toss with basil mixture, adding a little of the cooking water o moisten if desired. | | 11 | Garnish with pine nuts. | | 12 | 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. |
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