Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/2 lb Penne or pasta shells 1 c Pesto sauce (recipe follows)
2 c Diced cooked chicken 12 Cherry tomatoes, halved

------------------------PESTO SAUCE-----------------------------
1/2 c Olive oil, preferably extra 1/2 ts Salt
-virgin 2 c Fresh basil leaves
1/4 c Pine nuts or walnuts 3/4 c Parmesan cheese, grated
2 Garlic cloves 1/4 c Romano cheese, grated

Prep: 15 minutes Cook: 10 minutes

In a large saucepan of boiling salted water, cook the pasta until just
tender, about 10 minutes. Drain rinse under cold water until cool;
drain well.

PESTO SAUCE: Place oil, nuts, garlic salt in a blender or food
processor. Process until nuts garlic are finely chopped. Add basil
process until finely chopped. Stir in Parmesan Romano cheeses.

In a large serving bowl, combine pasta, chicken pesto sauce. Toss
to coat w/ sauce. Garnish w/ tomatoes. Serve at room temperature or
slightly chilled.

Pesto has traditionally been a summer favorite, when garden fresh
basil is in season. Now fresh basil, grown hydroponically in
greenhouses, is available in many markets all year. Here pesto is
combined w/ pasta chicken for an Italianate salad that's loaded w/
flavor.

Posted 10-11-93 by: ELIZABETH CHRISTIAN on F-Gourmet

Nutritional Information per serving: x Calories, x grams Fat, x%
Calories from fat, x mg Cholesterol, x mg Sodium, x g Dietary
fiber.

MM by QBTOMM and Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253,
GT Cookbook echo moderator at net/node 004/005 From: Sylvia Steiger
(Cooking) Submitted By LAWRENCE KELLIE On 01-09-95

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