Ingredients:
Grilled Chicken Breast 6oz julienne
Heavy Cream - 1 - 2 Cups
Fresh Basil - ½ Lb
Fresh Garlic - 2 tsp
Pine Nuts Toasted - ¼ cup
Shredded Parmesan Cheese 2 - 3 Cups
Olive Oil 2 - Cups
Kosher Salt - to taste
White pepper to taste
Penne Pasta 8oz

In a pot with boiling water cook the pasta till al dente drain and cool.

Pesto Sauce:
In a food processor or blender put the fresh basil, toasted pine nuts, garlic and half the parmesan cheese, then turn on food processor add olive oil slowly till you get a good consistency.

In a sauce pan put the pesto sauce as it is heating add the heavy cream to help thicken the sauce add parmesan cheese then add pasta and season once heated put in a pasta bowl add chicken, garnish and serve.

Garnish: Shredded Parmesan, Chopped Parsley

By: Executive Chef Eric Thompson
Sheraton Hotel