Pasta And Chicken With Tomato Pesto

• 1 cup defatted reduced sodium chicken broth
• 1/2 cup sun dried tomatoes dry-packed quartered
• 12 ounces skinless boneless chicken breast halves
• 8 ounces radiatore or short fusilli
• 1/2 cup Italian parsley loosely packed
• 2 tablespoons balsamic vinegar
• 1 tablespoon chopped fresh thyme packed
• 2 garlic cloves
• 1 shallot quartered
• 1/4 teaspoon freshly ground black pepper
• 8 kalamata olives pitted and sliced
• thyme sprigs Fresh, for garnish

1. Preliminaries: Preheated broiler or grill; pasta pot of boiling water. The following steps occur simultaneously.
2. REHYDRATE TOMATOES: In a small saucepan, bring the broth to a boil over high heat. Stir in the sun-dried tomatoes and remove the pan from the heat; let stand for 15 minutes or until the tomatoes soften.
3. GRILL/BROIL CHICKEN: Cook chicken breasts until no longer pink. Transfer to a cutting board and allow to cool. When cool, cut into 1/2-inch cubes.
4. PASTA: Add pasta to boiling water, return to boil and cook until tender.
5. Drain the pasta in a colander and transfer to a large bowl for mixing.
6. PESTO: Place parsley, vinegar, thyme, garlic, shallots and black pepper in a food processor. Add the sun-dried tomatoes and broth, process until finely chopped.
7. ASSEMBLE: Combine pasta (in the bowl) with pesto. Add the cut chicken and rough-cut olives; toss to combine. Garnish with tips of fresh thyme sprigs. Serve warm or at room temperature.

chicken broth, tomatoes, chicken, fusilli, italian parsley, balsamic vinegar, thyme, garlic, shallot, freshly ground black pepper, olives, thyme

Taken from www.yummly.com/recipe/Pasta-and-Chicken-With-Tomato-Pesto-1668560 (may not work)