Recipes

Ingredients

Pesto

• 1cup firmly packed fresh basil leaves
• 1/3cup grated Parmesan cheese
• 1/4cup olive oil
• 1clove garlic
• 2tablespoons sliced almonds, toasted

Pasta

• 12oz uncooked penne pasta (3 1/2 cups) (from 16-oz package)
• 3cups Progresso™ chicken broth (from 32-oz carton)
• 2cups shredded cooked chicken
• 2cups halved cherry tomatoes
• 1/4cup julienned fresh basil leaves
• 3tablespoons grated Parmesan cheese

Steps

1. Place Pesto ingredients in a blender or food processor.
2. Process ingredients on medium speed. Do this for about 3 minutes. Stop occasionally to scrape down sides with a rubber spatula, until smooth.
3. Set aside.
4. In a 4-quart saucepan, heat penne pasta and broth just to boiling over high heat.
5. Reduce heat to medium; cover and cook for 8-10 minutes. Stir frequently, until al dente and liquid is almost absorbed.
6. Remove penne pasta from heat. Add pesto sauce and stir in chicken and tomatoes.
7.  cook over medium for 2-3 minutes or until thoroughly heated.

Optional*

• Add Parmesan cheese
• Garnish with basil