Penne Pesto with Chicken Breast

Two Chicken Breasts

1 4oz. Package Basil

1/4 Cup Parmigiano Reggiano Cheese

1/3 Cup Toasted Pine Nuts

3 Cloves Garlic

1/8 Cup Olive Oil

1 1/2 Cups Milk

Pasta, Two Handfuls per Person

This is a creamy preparation of pesto sauce, which, combined with roasted chicken, provides a killer meal for you and your friends. Although it takes a little bit of work, nearly everything can be done in advance! Thus...easy entertaining.

Start by roasting the chicken. Simply rub a little olive oil on the breasts (!), then season with salt/pepper/garlic powder. Throw it in a 425 degree oven, feel free to use your toaster oven even, for 7 minutes, flip, and cook another 7 minutes. Slice at a 45 degree angle (don't stress about perfection) when ready to use.

Now...pesto sauce! Really easy to make. People will think you're a genius. All you have to do is combine the basil, garlic, cheese (for the love of Pete, please DO NOT use the stuff in the green can- you can spring for the good stuff), milk, oil, and half the pine nuts. Take your handy hand blender, and whip it up. Done!

**If you don't have a hand blender, get one! They're great for all sorts of things, from frothy drinks to well, pesto sauce. Also, to toast the pine nuts, simply toss in a medium hot pan until they turn a golden brown.

To finish, simply cook pasta. I find two regular sized handfuls per person makes a good serving size. Drain pasta, add sliced chicken and pesto sauce. Toss, heat together, serve. Genius.