Ingredients

• 1 cup fresh cilantro leaves (do not include stems)
• 2 1/2 tablespoons extra virgin olive oil
• 2 tablespoons sliced, toasted almonds
• 3 tablespoons chopped, fresh garlic
• 1 1/2 teaspoon lime juice
• 1/2 cup shredded asiago, plus 1/2 cup shredded
• 1 1/2 teaspoon salt
• 1/4 cup chicken broth
• 8 cups linguini pasta, cooked al dente
• 2 cups cooked, cubed chicken
• 4 cups pesto sauce
• 1 cup sun-dried tomato, sliced julienned

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Instructions

1. Using a blender, mix together the cilantro, olive oil, almonds, garlic, lime juice, 1/2 cup asiago, salt and chicken broth on low speed for 2 minutes. Set aside. In large saucepan combine pasta, cooked chicken and sauce. Heat over medium heat for 2 minutes. Pour into serving bowls. Top with remaining asiago and sun-dried tomatoes.