1    Recipe Egg Pasta (or 3/4 Lb

           -farfalle or linguine)
           PESTO
    1/3 c  Parmesan cheese, grated

      4    Clove garlic

      1 ts Salt

      1 qt Fresh basil leaves, loosely

           -packed
    1/3 c  Pine nuts

    3/4 c  Olive oil

  1 1/4 lb Boneless, skinless chicken

           -breasts (4)
      1 tb Vegetable oil

           Saltpepper
  PREPARATION:  Make the Egg Pasta dough; roll as thin as possible. For
  farfalle, cut dough into 1-inch wide strips; then cut each strip into 2
  inch long pieces.  Pinch each piece to form a bow-tie.  OR cut dough into
  1/8-inch wide strips for linguine.

  For The Pesto, grate the cheese.  Mash the garlic with the salt to form a
  smooth paste.  Combine the garlic paste, basil, pine nuts, and olive oil in
  food processor or blender.  Puree until smooth.  Stir in the cheese. NOTE:
  Can be made to this point several hours ahead.
  COOKING AND SERVING:  Heat the grill or broiler.  Toss the chicken with
  vegetable oil and sprinkle with salt and pepper.  Broil or grill the
  chicken, turning once, until just cooked through, about 10 minutes total.
  Cut into bite-size pieces.  Cook pasta in boiling, salted water until
  tender, about 3 minutes for fresh pasta.  Drain and return to pot.  Toss
  with chicken and pesto sauce and season with salt and pepper.  Serve warm
  or at room temperature.
  Makes 4 servings.
  [COOKS  March-April  1988]