03-18-2005, 02:07 PM
8 ounces chicken stock
2 ounces Parmesan cheese
1 teaspoon basil/parsley
5 ounces cooked and pulled white chicken meat
12 ounces linguini pasta
1 teaspoon fresh lemon
1 ounce whole butter
2 ounces pesto
7 ounces boneless white chicken breast
1 teaspoon rosemary, thyme, sage
1 teaspoon olive oil
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 350 degrees F 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.
2 ounces Parmesan cheese
1 teaspoon basil/parsley
5 ounces cooked and pulled white chicken meat
12 ounces linguini pasta
1 teaspoon fresh lemon
1 ounce whole butter
2 ounces pesto
7 ounces boneless white chicken breast
1 teaspoon rosemary, thyme, sage
1 teaspoon olive oil
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 350 degrees F 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.