3 lb. chicken, cooked, boned and cut into bite-size pieces
12 oz. pasta (I use bow tie noodles)
1/4 c. dried basil
1/2 c. olive oil
3 cloves garlic
1/2 c. Parmesan cheese, grated

In a blender or food processor, coarsely chop basil, 1/4 cup cheese, garlic and olive oil. (This is the pesto sauce.)

Cook pasta according to package directions. Drain.

In a saucepan, mix with chicken and pesto sauce; toss with remaining cheese. Cook until heated through.

Serve.