Instructions: In large skillet, toast pine nuts over medium heat, shaking pan occasionally, for 6 minutes or until golden; remove and set aside. Cover tomatoes with boiling water; let stand for 3-5 minutes or until softened.

Drain and cut into thin strips; set aside. Cut chicken crosswise into 1/4-inch thick strips.

Pour 1 tb of the oil into skillet; saut chicken over medium high heat for 5 minutes or until no longer pink inside.

In food processor, pure basil with remaining oil; transfer to large bowl.

Mix in cheese, garlic, salt, pepper, sun-dried tomatoes and chicken.

Meanwhile, in large pot of boiling salted water, cook radiatore for 6 minutes or until tender but firm; drain, reserving 1/2 cup of the cooking water. Rinse under cold water; drain again. Toss with basil mixture, adding a little of the cooking water o moisten if desired. Garnish with pine nuts.

Makes 6 servings for $12.50CDN [Sep 94]

high source fibre.

Shields.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.