Sundried Tomato and Pesto Chicken

Toast in a dutch oven (or a huge frying pan) and set aside: 1/4 cup pine nuts
Mince and set aside: 4-6 cloves of garlic (I'm counting it as 4, because some were small, but it was technically 6)

Cut into strips/bites: 4 chicken breast halves
Heat in the dutch oven: about 2 tablespoons olive oil
Cook the chicken and garlic in the olive oil, until the chicken seems cooked through.

Add: a handful of dry basil

• about a cup of sundried tomatoes (from a jar, soaked in olive oil-not dry ones)
• 1 cup chicken broth (reserve a few tablespoons)
• nearly 7 oz of prepared pesto
• a little salt (since I used home-made chicken broth)
• 1/4-1/2 teaspoon crushed red pepper flakes

Mix the reserved chicken broth with: 1 tablespoon cornstarch
Add to the chicken, and cook until thickened.

Shortly before serving, add: 3/4 cup (or so) crumbled feta

Serve with pasta, and grated hard cheese (such as Parmesan, Assiago, or Pecorino)

Notes: You could toast the pine nuts in the oven, but that would make another dish.  I also prefer to cut/mince everything else before I cup up meat, so I don't have to worry about the meat juice getting where it shouldn't be.