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Maggiano's Little Italy Linguine with
Chicken, Pesto and Pinenuts



  • 8 ounces chicken stock
  • 2 ounces Parmesan cheese
  • 1 teaspoon basil/parsley
  • 5 ounces cooked and pulled white chicken meat
  • 12 ounces linguini pasta
  • 1 teaspoon fresh lemon
  • 1 ounce whole butter
  • 2 ounces pesto
  • 7 ounces boneless white chicken breast
  • 1 teaspoon rosemary, thyme, sage
  • 1 teaspoon olive oil
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  1. Toss chicken, oil and herbs. Place on a a baking sheet and sprinkle with salt and pepper.
  2. Add 1/2 cup water to pan and bake at 350 degrees F for 15 minutes or until cooked through.
  3. Remove from oven and let cool. Pull it into small strips.
  4. Bring chicken stock, parmesan cheese and basil/parsley to a simmer.
  5. Toss all ingredients (including pasta) into serving bowl and top with toasted pine nuts.

Posted by LladyRusty at Recipe Goldmine 3/4/2002 6:00 am.

Source: WXIA 11, Atlanta - 12/29/99 - - from Maggiano's


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