Little Italy Linguine With Chicken, Pesto and Pine Nuts

This is a great Maggiano's restaurant recipe!

• Ready In: 30 mins
• Serves: 6

Ingredients

• 8  ounces  chicken stock
• 2  ounces parmesan cheese
• 1⁄2 teaspoon basil
• 1⁄2 teaspoon parsley
• 12  ounces linguine
• 1  teaspoon fresh lemon
• 1  ounce butter
• 2  ounces pesto sauce
• 7  ounces chicken breasts
• 1  teaspoon rosemary
• 1  teaspoon thyme
• 1  teaspoon sage
• 1  teaspoon olive oil

Directions

1. Toss chicken, oil and herbs. Place on a a baking sheet and sprinkle with salt and pepper.
2. Add 1/2 cup water to pan and bake at 350°F for 15 minutes or until cooked through.
3. Remove from oven and let cool. Pull it into small strips.
4. Bring chicken stock, parmesan cheese and basil/parsley to a simmer.
5. Toss all ingredients (including pasta) into serving bowl and top with toasted pine nuts.