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CHICKEN
RECIPE OF THE DAY (December 28th 2006):
Chicken & Pasta Salad
with Pesto
by Merv
Ingredients: 1/2 lb. penne or pasta shells, 2 cup
diced cooked chicken, 12 cherry tomatoes halved, pesto
sauce: 1/2
cup extra virgin olive oil, 1/4 cup pine nuts or walnuts,
2 garlic cloves, 1/2 tsp. salt
2 cup fresh basil leaves, 3/4 cup grated parmesan cheese,
1/4 cup grated romano cheese
Method: PESTO SAUCE: 1. Place oil, nuts, garlic
and salt in a blender or food processor. 2. Process
until nuts and garlic are finely chopped. 3. Add basil
and process until finely chopped. 4. Stir in Parmesan
and Romano cheeses. MAIN: 1. In a large saucepan of
boiling salted water, cook the pasta until just tender,
about 10 minutes. 2. Drain and rinse under cold water
until cool; drain well.
3. In a large serving bowl, combine pasta, chicken and
pesto sauce. 4. Toss to coat wifh sauce. Garnish with
tomatoes. serve at room temperature or slightly
chilled.
BON
APÉTIT......
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