Top-ranked recipe named "Hannahs Kitchen Pesto Chicken Pasta Salad"
Try this Hannahs Kitchen Pesto Chicken Pasta Salad recipe, or contribute your own. "Pasta" and "Poultry" are two tags used to describe Hannahs Kitchen Pesto Chicken Pasta Salad.
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 tb of the oil into skillet; saut 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. Toss with basil mixture, adding a little of the cooking water o moisten if desired. Garnish with pine nuts. 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. Source: Canadian Living magazine, Sep 94 Presented in article by Elizabeth Baird: "Great Pastabilities" Most requested recipe of Hannahs Kitchen, Toronto, Ontario, Canada, owned and operated by Susan Hughes and Michael Shields. [-=PAM=-] PA_Meadows@msn.com