1 c Olive oil
1/4 c Fresh Pesto sauce
1/2 ts Seasoned salt
1 lb Chicken breasts,skinned,bone
1 ea Sliced blanched zucchini
1/3 c Fresh lemon juice
1 ea Egg yolk
1/2 ts White pepper
9 oz Fresh Angel’s Hair pasta
1/2 c Pine nuts
In a medium bowl,place oil,lemon juice,pesto sauce,egg yolk,seasoned salt and pepper.Whisk together until well blended.Reserve 1/4 cup mixture.Broil chicken breast halves on both sides until tender.Slice chicken,crosswise,unto 1″ wide strips.Toss remaining oil mixture with hot cooked,drained pasta and zucchini.Arrange on a serving platter.Place chicken slices over pasta;sprinkle with pine nuts.Pour reserved oil mixture over salad.Serve immediately or chill.