Penne With Sun-Dried Tomato Pesto and Chicken

READY IN: 30mins
SERVES: 5
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Cook the pasta in a large pot of boiling salted water until tender but still firm to the bite (al dente), stirring occasionally, about 8 minutes.
  • Meanwhile chop cooked chicken.
  • Drain pasta, reserving 1 cup of the cooking liquid.
  • Blend the sun-dried tomatoes and their oil, garlic, salt and pepper, to taste, and basil in a food processor and blend until the tomatoes are very finely chopped.
  • Transfer the tomato mixture to a large bowl and stir in the Parmesan and the chicken.
  • Add the pasta to the pesto and toss to coat, adding enough reserved cooking liquid to moisten.
  • Season the pasta to taste, with salt and pepper and serve.
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