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
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (106g)|
|Recipe Makes: 6|
|Calories from Fat: 69 (39%)|
|Amt Per Serving||% DV|
|Total Fat 7.7g||10 %|
|Saturated Fat 2.2g||11 %|
|Monounsaturated Fat 3.5g|
|Polyunsanturated Fat 1.3g|
|Cholesterol 53mg||16 %|
|Sodium 263.3mg||9 %|
|Potassium 397mg||10 %|
|Total Carbohydrate 3.9g||1 %|
|Dietary Fiber 0.9g||4 %|
|Sugars, other 3g|
|Protein 22.6g||32 %|
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Calories per serving: 176
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