This is a good recipe for leftover chicken, but I like it so much that I will cook up some chicken just to make it (it’s the mayo, of course). To toast pine nuts, put into a small skillet over low heat for about 5 minutes, stirring now and then, until they start to brown–watch, for at this point they can burn quickly.
8 oz penne (2 c dry)
1-lb green beans, trimmed
3 c cooked chicken, chopped
1/2 c fresh basil leaves. washed and dried
1/3 c fresh parsley leaves, washed and dried
1/4 c mayonnaise
3 T pine nuts, not toasted
2 cloves garlic, chopped
1/4 – 1/2 c olive oil
salt and pepper, to taste
2 T pine nuts, toasted
1. Bring a large pot of salted water to the boil. Add pasta and cook for 5 minutes. Add green beans and cook for another 5 minutes, until pasta is al dente and beans are done (this is for dried pasta). Drain and refresh under cold water. Drain well. Put into a large serving bowl. Add chicken. Toss gently to combine.
2. Place basil leaves, parsley leaves, mayonnaise, the 3 T of untoasted pine nuts, and the garlic into a food processor. Process to a creamy texture. With the machine running, slowly pour in 1/4 cup of olive oil and blend. If you want an even creamier consistency, add up to another 1/4 cup of olive oil.
3. Pour dressing over penne mixture in bowl and toss. Season with salt and pepper. Toss again. Taste for seasoning. Sprinkle with the 2 T of toasted pine nuts.