Farfalle with Chicken in Pesto Cream Sauce

Ingredients:
3 cups farfalle
4 boneless skinless chicken breasts
Italian seasoning blend
Salt and pepper, to taste
1/2 cup pine nuts
1/2 cup roma tomatoes, diced
1/2 cup heavy cream

Pesto Sauce:
1/4 cup olive oil
1/2 cup pine nuts
2 cups basil, packed
1/2 cup parmesan, grated
4 cloves garlic
1/2 tsp salt
1/4 tsp black pepper

Sauce directions:
In a food processor, combine all ingredients; pulse until smooth. Season to taste.

Directions:
Preheat oven to 375°. Boil water then cook pasta according to package directions; drain. Meanwhile, season each chicken breast with Italian seasoning blend and salt and pepper. Heat a small amount of olive oil over medium heat; add chicken. Cook until the chicken until it is golden brown on the outside; transfer to baking dish and cook in the heated oven for an additional 30 minutes (or until there is no pink and juices run clear). Next, add pine nuts to a large, deep pan; toast until they are lightly golden. While the nuts are toasting, slice the chicken into thin strips. Add this, the pasta, tomatoes, and sauce mixture into the pan with the pine nuts. Mix until everything has combined; add heavy cream. Stir until everything has mixed together and cook until heated through. Serve with additional parmesan cheese on top if desired!