Maggiano's Little Italy Linguine with Chicken, Pesto and Pinenuts

8 ounces chicken stock
2 ounces Parmesan cheese
1 teaspoon basil/parsley
5 ounces cooked and pulled white chicken meat
12 ounces linguini pasta
1 teaspoon fresh lemon
1 ounce whole butter
2 ounces pesto
7 ounces boneless white chicken breast
1 teaspoon rosemary, thyme, sage
1 teaspoon olive oil

Toss chicken, oil and herbs. Place on a a baking sheet and sprinkle with salt and pepper.

Add 1/2 cup water to pan and bake at 350 degrees F for 15 minutes or until cooked through.

Remove from oven and let cool. Pull it into small strips.

Bring chicken stock, parmesan cheese and basil/parsley to a simmer.

Toss all ingredients (including pasta) into serving bowl and top with toasted pine nuts.

Source: WXIA 11, Atlanta - Maggiano's