Sun-dried Tomato and Pesto Chicken Pasta

This is a great dinner and can be prepared in about a half an hour, plus it serves a lot of people and stores well. You can substitute the rotisserie chicken for grilled or poached chicken, if you prefer, or make home-made pesto, so there are a lot of options with this recipe.

1 large can of diced tomatoes with basil, oregano, and garlic

1 medium onion, diced

1 clove of garlic, minced

Meat from rotisserie chicken

I jar or bag of sundried tomatoes, drained, patted dry, and chopped

1 lb Pasta of choice

*Pesto to taste (about 1 cup)

1/4 cup Pine nuts, toasted

1/2 cup Parmigiano-reggiano cheese, grated, to taste

Cook pasta al dente. Saute onion in olive oil. Add tomatoes and simmer 15 – 20 minutes. Toast pine nuts. Add chicken, sun-dried tomatoes, and cooked pasta to tomato mixture. Mix together well. Add pesto to taste (3 – 5 heaping spoonfuls). Add toasted pine nuts. Sprinkle cheese on top.

Serves 6

* I prefer home-made pesto, but if you are in a rush, store bought pesto is great as well. There are lots of different ingredient combinations that make up pesto. They all include, basil, olive oil, nuts, garlic, and cheese. This is one of my favorite pesto recipes.

Pesto

In a small food processor or blender, add:

1 cup fresh basil

1/2 cup spinach leaves

1/2 grated parmesan

1/4 cup toasted pine nuts

2 garlic cloves

1/2 teaspoon salt

Blend mixture until it resembles it forms a paste. With the the machine running on lowest setting, slowly add:

1/4 cup olive oil

Blend until smooth and serve.

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