Ingredients

• Chicken and Pasta
• 1 whole (or two halves) boneless, skinless chicken breast
• 8 oz. bow tie pasta
• Pesto Sauce (recipe follows)
• salt and pepper to taste
• freshly grated Parmesan cheese (for topping)
• lemon wedges (for drizzling)


• Pesto Sauce
• 1/4 cup olive oil
• 1/2 cup fresh basil leaves, packed
• olive oil (1 to 2 tablespoons or as needed)
• 1/4 cup diced dry-pack or jarred (in oil) sun-dried tomatoes, diced
• 2 tablespoons toasted pine nuts
• 2 cloves garlic

Directions

Cook pasta according to package directions. While pasta is cooking, cut chicken breast (or chicken breast halves) in half horizontally to reduce thickness. Fry breast (or breast halves) in a large skillet with 1-2 tablespoons of olive oil over medium heat, turning half-way through cooking time to cook through and lightly brown both sides (about 4-5 minutes each side). Cut chicken into 1/2-inch cubes.

If desired, wipe skillet clean with a few paper towels (the small bits and pieces left behind from cooking the chicken will actually add flavor to this dish). To the skillet, add the chopped chicken and Pesto Sauce ingredients and heat over low-medium heat for about 2-3 minutes, stirring frequently. (Note: Basil leaves will shrink considerably as you heat them.)

Add cooked pasta to chicken and Pesto Sauce mixture and toss to combine. Salt and pepper to taste, then serve immeditely with 1 or more lemon wedges on the side (for drizzling over the top). Top generously with freshly grated Parmesan cheese.

Tip: To serve chilled, simply place cooked pasta, chicken and Pesto Sauce mixture in a covered bowl or container in the refrigerator until chilled or ready to serve. Once dished onto serving plates, garnish each serving with 1 or more lemon wedges and top generously with Parmesan cheese.