Sun-Dried Tomato Pesto Pasta

1 Tablespoon olive oil
1 garlic clove, chopped
2-4 chicken breasts, chopped into bite-size pieces

bow-tie pasta, cooked al dente

PESTO:
2 cups fresh basil leaves
5 sun-dried tomatoes, in oil
3 cloves garlic, crushed
1/4 teaspoon salt
3 tablespoons toasted pine nuts (I have also used walnuts and pecans, toasting them takes only 5 minutes and is worth the effort, but don't burn them!)
1/4 cup olive oil
Parmesan cheese (to taste, until desired consistency is achieved)

I usually start the water boiling for the pasta and cook the pasta while I prepare the chicken and pesto. Heat olive oil in a pan, add chicken and garlic. Cook chicken all the way through. For the pesto, combine all ingredients in a food processor or blender until pureed. When the pasta is ready, stir in the pesto, then chicken. Sprinkle with Parmesan cheese for garnish. Serve warm or chill and serve as a cold pasta. It seems the cold pasta tastes amazing the next day because the flavors really permeate the pasta overnight. Yum!

This is one of my staple "new baby meals" that I take to new moms. It's easy and yummy! One lady was so impressed, she asked if it was a knock-off Olive Garden recipe.