Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 tb Pine nuts
12 Dry-packed sun-dry tomatoes
2 Chicken breasts, boneless,
-skinless
1/3 c Olive oil
2 c Fresh basil leaves, packed
1/2 c Parmesan, freshly grated
2 Garlic cloves, minced
3/4 ts Salt
1/4 ts Pepper
5 1/2 c Radiatore [=500g pkg]

In large skillet, toast pine nuts over medium heat, shaking pan
occasionally, for 6 minutes or until golden; remove and set aside.
Cover tomatoes with boiling water; let stand for 3-5 minutes or until
softened. Drain and cut into thin strips; set aside. Cut chicken
crosswise into 1/4-inch thick strips.

Pour 1 tb of the oil into skillet; saut chicken over medium high heat
for 5 minutes or until no longer pink inside.

In food processor, pure basil with remaining oil; transfer to large
bowl. Mix in cheese, garlic, salt, pepper, sun-dried tomatoes and
chicken.

Meanwhile, in large pot of boiling salted water, cook radiatore for 6
minutes or until tender but firm; drain, reserving 1/2 cup of the
cooking water. Rinse under cold water; drain again. Toss with basil
mixture, adding a little of the cooking water o moisten if desired.
Garnish with pine nuts.

Makes 6 servings for $12.50CDN [Sep 94]

Per serving: about 520 calories, 22 g protein, 18 g fat, 66 g
carbohydrate high source fibre.

Source: Canadian Living magazine, Sep 94 Presented in article by
Elizabeth Baird: "Great Pastabilities" Most requested recipe of
Hannah's Kitchen, Toronto, Ontario, Canada, owned and operated by
Susan Hughes and Michael Shields.

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