Walnut Pesto Penne with Grilled Chicken

Ingredients

• 3 cups packed fresh basil leaves
• 3 large garlic cloves
• 2/3 cup walnuts, lightly toasted, divided
• 1/3 cup extra-virgin olive oil
• 1/3 cup freshly grated Parmesan cheese
• Salt and pepper
• 1 lb. penne pasta
• 2 boxes Perdue grilled chicken, cubed
• 1/2 cup chopped sundried tomatoes (optional)

Directions

1. To make the walnut pesto, place basil leaves and garlic in a food processor or blender and mix well. Add 1/3 cup walnuts and continue to blend until nuts are finely ground. With the machine running, drizzle in olive oil. When you have a smooth paste, transfer to a bowl and stir in Parmesan. Season with salt and pepper.
2. Chop the remaining 1/3 cup walnuts; set aside.
3. Cook pasta according to directions. Drain.
4. In a large bowl, combine pasta, pesto, chicken, and sundried tomatoes. Stir until evenly coated
5. Top each serving with chopped walnuts. Makes 6 servings.