Pesto Pasta with Chicken and Tomatoes

Pesto

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.