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Ingredientes
- 12 x dry-packed sun-dry tomato
- 3 x boneless skinless chicken, breasts
- 1 Tbsp. extra virgin olive oil
- 5 c. rotini pasta
- 3/4 c. pesto, (see recipe)
- 1/4 tsp salt
- 1/4 tsp pepper
- 2 Tbsp. toasted pine nuts Pesto
- 2 c. packed fresh basil, leaves
- 1/2 c. grated parmesan cheese
- 1/4 c. pine nuts
- 1/4 tsp salt
- 1/4 tsp pepper
- 1/3 c. extra virgin extra virgin olive oil
- 3 clv garlic, chopped
Direcciones
- In bowl, cover tomatoes with boiling water; let stand for 5 min or possibly till softened. Drain and cut into thin strips; set aside. Cut chicken crosswise into 1/4-inch (5 mm) thick strips.
- In skillet, heat oil over medium-high heat; cook chicken, stirring often, for 5 min or possibly till no longer pink inside. Set aside.
- Meanwhile, in large pot of boiling salted water, cook pasta for 8 to 10 min or possibly till tender but hard; drain and return to pot, reserving 1/2 c. (125 mL) of the cooking liquid. Add in softened sun-dry tomatoes, chicken, pesto, salt and pepper; toss to coat, adding a little of the cooking water to moisten if you like. Heat through. Garnish with pine nuts.
- Pesto:In food processor, finely chop together basil, Parmesan cheese, pine nuts, salt and pepper. With motor running, add in oil in thin steady stream. Stir in garlic. (Make-Ahead: Chill in airtight container for up to 3 days or possibly freeze for up to 6 months.)
- Yield: 3/4 c. (175 mL)
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 424g | |
| Recipe makes 4 servings | |
| Calories 1641 | |
| Calories from Fat 496 | 30% |
| Total Fat 56.24g | 70% |
| Saturated Fat 10.26g | 41% |
| Trans Fat 0.01g | |
| Cholesterol 38mg | 13% |
| Sodium 916mg | 38% |
| Potassium 913mg | 26% |
| Total Carbs 224.7g | 60% |
| Dietary Fiber 10.3g | 34% |
| Sugars 8.55g | 6% |
| Protein 56.67g | 91% |
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