Chicken Taragon Pesto Pasta

3 c. dried penne pasta

1/2 c. olive oil, divided

2 c. shredded, cooked chicken breast

1/2 c. pine nuts

1 c. parmesan cheese

1 1/2 T. dried tarragon

grated zest and juice from 1 lemon

2 cloves garlic

salt and pepper to taste

spinach leaves

Cook pasta according to package directions. Drain. In a large bowl, stir together pasta, chicken and 1/4 c. of the olive oil.

To make pesto, toast pine nuts in a dry skillet over medium heat until lightly browned. In a food processor or blender, add pine nuts, parmesan, tarragon, lemon zest and juice, garlic and remaining 1/4 c. of olive oil. Process until smooth.

Add pesto to pasta and chicken. Toss well. Serve over a bed of spinach leaves.

*I have played around with the ingredients in this recipe with good results. I have added sundried tomatoes and artichoke hearts. I have also substituted the pine nuts with almonds and it is just as good.