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

Directions

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.