1. Place a large pot of salted water to boil and cook pasta to package instructions. While you wait for water to boil, slice rotisserie chicken and make pesto.

Make Pesto:

1. Pulse garlic in food processor, then add basil leaves, pine nuts and parmesan. Puree in processor, slowly adding olive oil till desired until consistency is achieved, you may not use all of it. We want this pesto to be more like a sauce than a paste.

   Add a generous pinch of sea salt and a few turns of fresh pepper, scrape down sides of processor and process again adding more olive oil if necessary. Tip: To save extra pesto, just place in a small dish, drizzle with olive oil to prevent oxidation and cover with lid or plastic. Keep in fridge for up to 5 days. 

2. When pasta is done cooking, strain (do not rinse) add pasta to a large bowl. Add chicken, and sun dried tomatoes, then add half the pesto and toss until evenly distributed. Now you add pesto a tablespoon or two at a time until the pasta is covered to your liking. Some people like their pesto light, some heavy, you decide. Personally, I use all of it :)

3. To plate: place pasta on individual plates, top with soft goat cheese and pine nuts. Serve.