Little Italy Linguine With Chicken, Pesto And Pine Nuts - cooking recipe

Ingredients

8 ounces chicken stock
2 ounces parmesan cheese
1/2 teaspoon basil
1/2 teaspoon parsley
12 ounces linguine
1 teaspoon fresh lemon
1 ounce butter
2 ounces pesto sauce
7 ounces chicken breasts
1 teaspoon rosemary
1 teaspoon thyme
1 teaspoon sage
1 teaspoon olive oil

Preparation

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\u00b0F 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.