Penne with Chicken, Pine Nuts and Tomato

Penne with Chicken, Pine Nuts and Tomato:

12 oz. dry penne or similar tube pasta
1/3 cup pine nuts
2 T. olive oil
One 28 oz. can crushed tomatoes
1 t. garlic powder
1 t. dried basil
3/4 t. salt
1/4 t. sugar
One 10 oz. can chicken, rinsed and drained
1/2 cup Parmesan cheese

Cook the pasta according to the package directions. While you’re waiting for the water to boil, you can toast the pine nuts. Place them in a shallow pan on the top rack of an oven set at 350. Roast for several minutes. You have to watch carefully to make sure they don’t burn. Keep in mind that they continue to cook after you pull them out. You could also put them in a toaster oven set to medium. When finished, the nuts should be golden brown, with a few deep brown nuts. let them cool. In a medium pan, combine the olive oil, tomatoes, garlic powder, basil, salt and sugar. Bring to a low boil, stirring periodically. Add the chicken, stir, and let simmer for at least 5 minutes , or a little longer is even better. You may want to start the sauce before you start the pasta. Toss the pasta with the sauce. Add the Parmesan cheese and toasted pine nuts, tossing again to distribute. Serve at once. Serves 4 to 6.

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