8 cups chicken stock 1 cup zuchinni, cut into quarters or eighths lengthwise, then sliced into triangles 1/4 cup tomatoe paste 2-4 sundried.tomatoes slivered 1 and 1/2 cups fine egg noodles 3/4 cup shredded chicken 3 Tablespoons of pesto and salt and pepper to tastr and Garnish: chopped fresh Combine broth, zucchini, slivered sun-dried tomatoes, and tomato paste in a Dutch oven and bring to a boil. Stir in noodles and cook al dente, about 5 minutes. Add the chicken and pesto. Season with salt and pepper. Divide among bowls and garnish with parsley.
PESTO: You can buy this in most supermarkets--it lasts a long time in the refrigerator, longer if you freeze it and chip it out as needed. To make from scratch, put a cup of fresh basil leaves in a blender or processor with 1/2 cup pine nuts or walnuts, 2 cloves of peeled garlic, and 3/4 cup of grated Parmesan cheese. Process til it's thoroughly mixed, then gradually pour in 1/2 cup of olive oil til it's thick and completely pureed
