Grilled Chicken Pesto Pasta

Serves 4
  • 2/3 cup pine nuts, toasted, divided
  • 3 tbsp. minced garlic
  • 4 oz. (4 cups) fresh basil
  • 1 ½ tsp. kosher salt
  • 1/2 tsp. coarse ground black pepper
  • 1 ¼ cups Kowalski's Extra Virgin Olive Oil
  • 2 cups shredded Parmesan cheese, divided
  • 18 oz. Kowalski's Fresh Whole Wheat Linguini
  • 4 Kowalski's Grilled Chicken Breasts, cut into strips on the diagonal
  • 1 cup julienne-cut sun-dried tomatoes in olive oil and herbs, drained and blotted dry

Place 1/2 cup pine nuts and garlic in a food processor bowl; process 30 sec. Add basil, salt and pepper; with food processor running, slowly pour olive oil in feed tube and process until finely puréed. Add 1 ½ cups Parmesan cheese; process 1 min. Prepare linguini according to pkg. directions. In a medium skillet, warm chicken (about 5 min.), stirring frequently. Divide pasta among 4 plates; top with pesto, chicken and tomatoes. Garnish with reserved pine nuts and Parmesan cheese. Serve immediately.