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Little Italy Linguine With Chicken, Pesto and Pine Nuts



Toss chicken, oil and herbs.
Place on a a baking sheet and sprinkle with salt and pepper.
Add 1/2 cup water to pan and bake at 350F for 15 minutes or until cooked through.
Remove from oven and let cool.
Pull it into small strips.
Bring chicken stock, parmesan cheese and basil/parsley to a simmer.
Toss all ingredients (including pasta) into serving bowl and top with toasted pine nuts.