INGREDIENTS

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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