Ingredients
1
cup firmly packed fresh basil leaves
1/3
cup grated Parmesan cheese
1/4
cup olive oil
1
clove garlic
2
tablespoons sliced almonds, toasted
12
oz uncooked penne pasta (3 1/2 cups) (from 16-oz package)
3
cups Progresso™ chicken broth (from 32-oz carton)
2
cups shredded cooked chicken
2
cups halved cherry tomatoes
1/4
cup julienned fresh basil leaves
3
tablespoons grated Parmesan cheese
Preparation
In blender or food processor, place Pesto ingredients.
Cover and process on medium speed about 3 minutes, stopping occasionally to scrape down sides with rubber spatula, until smooth. Set aside.
In 4-quart saucepan, heat penne and broth just to boiling over high heat. Reduce heat to medium; cover and cook 8 to 10 minutes, stirring frequently, until al dente and liquid is almost absorbed. Remove from heat. Add pesto; stir in chicken and tomatoes; cook over medium 2 to 3 minutes or until thoroughly heated.
Garnish with basil and 3 tablespoons Parmesan cheese.
