Make the pesto ahead of time-
Blend 8 cups packed basil leaves, 1 cup olive oil,
1/2 cup toasted pine nuts, 2 to 4 garlic cloves
and 1/2 teaspoon salt in a food processor until
almost smooth. Stir in 1/2 cup grated parmesan
cheese.
Boil water and begin cooking chicken in a pan with
a little of the pesto. Cook the pasta while
chicken is cooking. When the pasta is al dente,
toss some in with the chicken and pesto and mix it
all together. Serve & enjoy!!
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