Chicken Pesto Pasta

1  cup		Dry-packed sun-dried tomatoes
3  servings		Boneless skinless chicken, breasts
3-1/8  oz.		Olive oil
5  servings		Rotini pasta
2  Tbsp.		Toasted pine nuts
2  cups		Packed fresh basil, leaves
1/2  cup		Grated parmesan cheese
1/4  cup		Pine nuts
1/4  tsp.		Salt -divided
1/4  tsp.		Pepper - divided
3		cloves Garlic,s minced

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In bowl, cover tomatoes with boiling water; let stand for 5 minutes or until softened. Drain and cut into thin strips; set aside. Cut chicken crosswise into 1/4-inch (5 mm) thick strips.





In skillet, heat 1 Tbs oil over medium-high heat; cook chicken, stirring often, for 5 minutes or until no longer pink inside. Set aside.





Meanwhile, in large pot of boiling salted water, cook pasta for 8 to 10 minutes or until tender but firm; drain and return to pot, reserving 1/2 cup (125 mL) of the cooking liquid. Add softened sun-dried tomatoes, chicken, pesto, 1/4 tsp salt and 1/4 tsp pepper; toss to coat, adding a little of the cooking water to moisten if desired. Heat through. Garnish with pine nuts.








Pesto





In food processor, finely chop together basil, Parmesan cheese, pine nuts, 1/4 tsp each of salt and pepper. With motor running, add 1/3 cup oil in thin steady stream. Stir in garlic. (Make-Ahead: Refrigerate in airtight container for up to 3 days or freeze for up to 6 months.)