Page 223 - My Cookbook
P. 223
INGREDIENTS
Pesto
1 cup firmly packed fresh basil leaves
1/3 cup grated Parmesan cheese
1/4 cup olive oil
1 clove garlic
2 tablespoons sliced almonds, toasted
Pasta
12 oz uncooked penne pasta (3 1/2 cups) (from 16-oz package)
3 cups ProgressoTM chicken broth (from 32-oz carton)
2 cups shredded cooked chicken
2 cups halved cherry tomatoes
1/4 cup julienned fresh basil leaves
3 tablespoons grated Parmesan cheese
Pesto Pasta with Chicken and Tomatoes
Chicken, Pasta
Prep 15 min ∙ Cook 30 min ∙ Makes 6 ∙ Source Bettycrocker.com
DIRECTIONS
In blender or food processor, place Pesto ingredients.
Cover and process on medium speed about 3 minutes, stopping occasionally to scrape down sides with rubber spatula, until smooth. Set aside.
In 4-quart saucepan, heat penne and broth just to boiling over high heat. Reduce heat to medium; cover and cook 8 to 10 minutes, stirring frequently, until al dente and liquid is almost absorbed. Remove from heat. Add pesto; stir in chicken and tomatoes; cook over medium 2 to 3 minutes or until thoroughly heated.
Garnish with basil and 3 tablespoons Parmesan cheese.
