1. 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. 2. Meanwhile chop cooked chicken. 3. Drain pasta, reserving 1 cup of the cooking liquid. 4. 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. 5. Transfer the tomato mixture to a large bowl and stir in the Parmesan and the chicken. 6. Add the pasta to the pesto and toss to coat, adding enough reserved cooking liquid to moisten. 7. Season the pasta to taste, with salt and pepper and serve. ---------------------------------------------------------------------------
Nutrition
Ingredients
