1 cup firmly packed fresh basil leaves
1/3 cup grated Parmesan cheese
1/4 cup olive oil
1 clove garlic
2 tablespoons sliced almonds, toasted
Pasta
12 ounces uncooked penne pasta
32 ounces chicken broth
2 cups of shredded chicken
2 cups of halved cherry tomatoes
1/4 cup julienned fresh basil leaves
3 tablespoons grated Parmesan cheese
Steps
1. In blender or food processor, place Pesto ingredients.
2. Cover and process on medium speed about 3 minutes, stopping occasionally to scrape down sides with rubber spatula, until smooth. Set aside.
3. In 4-quart saucepan, heat penne and broth just to boiling over high heat. Reduce heat to medium; cover and cook 8 to 10 minutes, stirring frequently, until al dente and liquid is almost absorbed. Remove from heat. Add pesto; sit in chicken and tomatoes; cover over medium heat 2 to 3 minutes or until thoroughly heated.
4. Garnish with basil and 3 tablespoons Parmesan cheese.
