3 (8 oz.) boneless, skinned chicken breasts
2 tbsp. butter
1 1/2 c. fresh pasta
Extra virgin olive oil
6 oz. goat cheese, crumbled into large pieces
2 oz. toasted pine nuts
1 red bell pepper, sliced
1 yellow bell pepper, sliced PESTO: 1 c. fresh basil leaves
2 cloves garlic
1 1/2 c. toasted walnuts
1/2 c. extra virgin olive oil
1/2 c. grated Parmesan & Romano cheese (mixed) Melt butter in large skillet; add chicken and saute until done. When cooked, slice into strips. Cook pasta until al dente. Sprinkle with olive oil and toss to coat. Toss chicken and pasta with rest of ingredients and prepare pesto; blend all ingredients together in food processor. Mix pesto with chicken mixture, and serve. Serves 6. | 
