Recipe: Hannah's Kitchen Pesto Chicken Pasta Salad

HANNAH'S KITCHEN PESTO CHICKEN PASTA SALAD

"Most requested recipe of Hannah's Kitchen, Toronto, Ontario, Canada, owned and operated by Susan Hughes and Michael Shields."

2 tbsp pine nuts
12 dry-packed sun-dry tomatoes
2 boneless, skinless chicken breasts
1/3 cup olive oil, divided use
2 cups 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 cups radiatore pasta, uncooked

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 tbsp of the oil into skillet; saute 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.

TO SERVE:
Toss pasta with basil mixture, adding a little of the cooking water to moisten if desired. Garnish with toasted pine nuts.

Makes 6 servings
Presented in article by Elizabeth Baird: Great Pastabilities
Source: Canadian Living magazine, September 1994