0 Full-screen Almond Pesto Chicken with Conchiglio Pasta April 7, 2016 Ingredients 1 package Tantillo Artisanal Conchiglio Pasta 2 cups whole basil leaves 6 cloves of garlic 1⁄4 cup Tantillo Extra Virgin Olive Oil 4 oz. grated Parmigiano Reggiano cheese 3 oz. raw almonds 1 grilled chicken breast 3 oz. chicken stock 4 sundried tomato slices DirectionsPrepare the pesto sauce:1Place the basil, garlic, Tantillo Extra Virgin Olive Oil, cheese, and almonds in a blender. 2Blend thoroughly, making sure that all the ingredients have broken down and come together.3Add more olive oil as needed to bring the pesto to your preferred consistency.Prepare the pasta:1Cook pasta in a pot of salted, boiling water for 10-11 minutes, or until it is al dente.2Set aside along with a few ounces of the water it was cooked in.Prepare the chicken:1Cut the grilled chicken breast into 1⁄4” slices. Place the chicken stock in a sauté pan over medium heat.2Add the chicken and sundried tomato slices to the pan.3Allow the stock to reduce then add a few ounces of the pasta water along with the cooked pasta. Stir to combine then allow the pan to simmer for 2-3 minutes.4Add the pesto sauce and stir again.5Heat the mixture just enough to warm the sauce, then serve. close full screen 00:00 0 Reviews Cancel reply Your name ... Your email ... Your review ...All fields are required to submit a review.