Portion Size:  1 cup

Ingredients: Yields: 8 servings

Ingredients	Notes:
1-pound penne pasta	For vegan: use vegan pasta
4 cups Fresh Basil	Or 2 cups Fresh Spinach and 2 cups Fresh Basil, Washed and trimmed
2 ½ pounds meatless chicken	Cut into thin small strips, season with salt and pepper
1 cup Parmesan cheese	For vegan: use vegan Parmesan cheese
1 cup fat free evaporated milk	For vegan: use vegan cream cheese
½ cup olive oil
½ cup pine nuts
4 cloves garlic	Washed, peeled and minced
½ teaspoon salt
½ teaspoon black pepper

Directions:

Steps:	Directions:	Critical Control Point /Quality Assurance
1	Prepare pasta according to manufactures directions. Drain.
2	Heat 1 T. oil in large skillet over medium high heat. Season chicken with salt and pepper. Brown chicken, 7-8 minutes per side. Set aside and keep warm.	Cook until internal temperature reaches 165°F for 15 seconds for pork
3	In a food processor combine, Parmesan cheese, olive oil, pine nuts, basil, garlic, and evaporated milk. Process until smooth.
4.	Pour pesto sauce over chicken. Toss to coat.  Heat through. Stir in pasta and serve hot.