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Sun-Dried Tomato Pesto with Chicken and Pasta Recipe

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This recipe for Sun-Dried Tomato Pesto with Chicken and Pasta, by , is from The Haynie Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Peggy Haynie
Added: Friday, November 21, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 8.5oz jar sun-dried tomatoes packed in olive oil
1 C (packed) fresh basil leaves
2 garlic cloves
1/2 C freshly grated Parmesan cheese
1/2 teaspoon salt, plus more to taste
1/2 teaspoon freshly ground black pepper, plus more to taste

Directions:
Directions:
In the bowl of a food processor, blend the sun-dried tomatoes and their oil with the basil and garlic just until the tomatoes are finely chopped. Transfer the pesto to a medium bowl, and stir in the cheese and salt and pepper. The pesto will last for a week if stored in the refrigerator in an airtight container. If you can't find the tomatoes in oil, soak dry sun-dried tomatoes in extra-virgin olive oil for 12 hours.
Serve with chicken breasts cut into medallion size pieces and browned in butter and cooked pasta of your choice. The bow tie pasta is pretty. Combine chicken, pasta and pesto. Reserve liquid from the pasta to mix with it in order to make it nice and moist. If you have pine nuts, they make an extra nice addition.

Personal Notes:
Personal Notes:
This is a four thumbs up dish.

 

 

 

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