2 c. fresh basil leaves
2 c. parsley sprigs
2 cloves garlic, minced
1/2 c. olive oil
1 c. College Inn chicken broth
1 c. grated Parmesan cheese
1 lb. rotelle pasta, cooked
4 c. torn mixed salad greens
1 1/2 lb. boneless chicken breasts, cooked & cut into strips
1 c. cherry tomatoes, halved
1 c. pitted ripe olives

Blend parsley, basil, garlic and oil. After it is well blended, gradually add broth, blending until smooth. Stir in cheese. In large bowl, combine pasta with half the pesto mixture. Chill at least 1 hour.

To serve, line platter with salad greens. Top with pasta mixture, chicken, tomatoes and olives. Serve with remaining pesto sauce. Makes 8 servings.