From S.N.Ingredients:
1 lb Penne pasta, cooked al dente, drained
3-4 Boneless Skinless Chicken Breast, cooked and cubed
Pesto Sauce:
4 cups fresh basil
3/4 cup pine nuts
2-3 cloves of garlic, crushed
1-2 tablespoons olive oil
1 cup whipping cream
2 cups coarsely grated Parmesan cheese
Directions:
In food processor, blend basil, pine nuts, garlic and olive oil. Once mixed, add cream and Cheese. Salt to taste. Mix until you have a light green paste.
Mix pasta and cubed chicken. Spoon on sauce.
Note: The Pesto Sauce can be frozen or stored in fridge for one week. It's great to make ahead of time.
