Pesto Recipes: Chicken Pesto a la Lisa | Submitted By: Lisa Jolley

1/2 cup chopped sun-dried tomatoes1 1/2 cups chicken broth6 skinless, boneless chicken breast halves - cut into strips2 cloves garlic, minced1 tablespoon olive oil2 teaspoons cornstarch3/4 cup prepared basil pesto1/4 cup toasted pine nuts1/4 cup chopped fresh basil3/4 cup crumbled feta cheese1 (16 ounce) package fusilli pasta2 tablespoons grated Parmesan cheeseSoak sun dried tomatoes in chicken broth. Cook chicken in oil with garlic in a large skillet over medium heat until done. Stir cornstarch into a couple of tablespoons of chicken broth. Stir remaining chicken broth, sun dried tomatoes, pesto, pine nuts, and basil into the skillet with the chicken. Mix cornstarch mixture into the sauce, and cook until thickened. Add feta a few minutes before serving. Meanwhile, cook the pasta in a large pot of boiling salted water until al dente. Drain. Serve sauce over pasta, and sprinkle with Parmesan cheese. Amount Per Serving  Calories: 702 | Total Fat: 26.9g | Cholesterol: 97mg

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