Grilled Chicken Pesto Pasta

Serves 4
None Specified
  • 2/3 cup pine nuts, toasted, divided
  • 3 tbsp. minced garlic
  • 4 (1 oz.) pkgs. fresh basil (4 cups)
  • 1 1/2 tsp. kosher salt
  • 1/2 tsp. coarse ground black pepper
  • 1 1/4 cups Kowalski's Extra Virgin Olive Oil
  • 2 cups shredded Bertozzi 18-Month Parmigiano-Reggiano, divided
  • 2 (9 oz.) pkgs. Kowalski's Fresh Whole Wheat Linguini
  • 4 Kowalski's Grilled Chicken Breasts, cut into strips on the diagonal
  • 1 cup Bella Sun Luci Julienne-Cut Sundried Tomatoes in Olive Oil and Herbs, drained, blotted dry

Place 1/2 cup pine nuts and garlic in 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 1/2 cups Parmesan cheese; process 1 min. Prepare linguini according to pkg. directions. In medium skillet, warm chicken (about 5 min.), stirring frequently. Divide pasta among 4 plates; top with pesto, chicken and sundried tomatoes. Garnish with reserved pine nuts and Parmesan cheese. Serve immediately.