Name: Hannah's Kitchen Pesto Chicken Pasta Salad
Ingredients: 2 tb Pine nuts; 12 Dry-packed sun-dry tomatoes; 2 Chicken breasts, boneless, skinless; 1/3 c Olive oil; 2 c Fresh basil leaves, packed; 1/2 c Parmesan, freshly grated; 2 Garlic cloves, minced; 3/4 ts Salt; 1/4 ts Pepper; 5 1/2 c Radiatore [=500g pkg]

Like the daily manna that God provided the Israelites in the desert, He provides the fresh grace that is sufficient for each day’s burdens (2 Cor. 12:9). Entrust the unpredictable future to the predictable grace of Him who promises “your strength will equal your days” (Dt. 33:25-NIV). “[Cast] all your anxiety on Him, because He cares for you (1 Pet. 5:7). Then trust Him for all things. For all things and your life lie in the palm of His wise and loving hands (Pro. 3:5-8). And if His firm grip is upon you, how can you be gripped with anxiety?

Randy Smith

CATEGORY	CUISINE	TAG	YIELD
Meats, Grains	Canadian	Poultry etc, Pastanoodle, Salads	6	Servings

INGREDIENTS

2	tb	Pine nuts
12		Dry-packed sun-dry tomatoes
2		Chicken breasts, boneless, skinless
1/3	c	Olive oil
2	c	Fresh basil leaves, packed
1/2	c	Parmesan, freshly grated
2		Garlic cloves, minced
3/4	ts	Salt
1/4	ts	Pepper
5 1/2	c	Radiatore [=500g pkg]

INSTRUCTIONS

In large skillet, toast pine nuts over medium heat, shaking pan
occasionally, for 6 minutes or until golden; remove and set aside. Cover
tomatoes with boiling water; let stand for 3-5 minutes or until softened.
Drain and cut into thin strips; set aside. Cut chicken crosswise into
1/4-inch thick strips.
Pour 1 tb of the oil into skillet; saut chicken over medium high heat for 5
minutes or until no longer pink inside.
In food processor, pure basil with remaining oil; transfer to large bowl.
Mix in cheese, garlic, salt, pepper, sun-dried tomatoes and chicken.
Meanwhile, in large pot of boiling salted water, cook radiatore for 6
minutes or until tender but firm; drain, reserving 1/2 cup of the cooking
water. Rinse under cold water; drain again. Toss with basil mixture, adding
a little of the cooking water o moisten if desired. Garnish with pine nuts.
Makes 6 servings for $12.50CDN [Sep 94]
Per serving: about 520 calories, 22 g protein, 18 g fat, 66 g carbohydrate
high source fibre.
Source: Canadian Living magazine, Sep 94 Presented in article by Elizabeth
Baird: "Great Pastabilities" Most requested recipe of Hannah's Kitchen,
Toronto, Ontario, Canada, owned and operated by Susan Hughes and Michael
Shields.
[-=PAM=-]   PA_Meadows@msn.com
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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