Little Italy Linguine With Chicken, Pesto And Pine Nuts

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 6
• 8 ounces chicken stock
• 2 ounces parmesan cheese
• 1/2 teaspoon basil
• 1/2 teaspoon parsley
• 12 ounces linguine
• 1 teaspoon fresh lemon
• 1 ounce butter
• 2 ounces pesto sauce
• 7 ounces chicken breasts
• 1 teaspoon rosemary
• 1 teaspoon thyme
• 1 teaspoon sage
• 1 teaspoon olive oil

Recipe

• 1 toss chicken, oil and herbs. place on a a baking sheet and sprinkle with salt and pepper.
• 2 add 1/2 cup water to pan and bake at 350°f for 15 minutes or until cooked through.
• 3 remove from oven and let cool. pull it into small strips.
• 4 bring chicken stock, parmesan cheese and basil/parsley to a simmer.
• 5 toss all ingredients (including pasta) into serving bowl and top with toasted pine nuts.