In a food processor combine 1/2 cup fresh basil leaves, 1/2 cup grated Parmesan cheese, 1/3 cup extra-virgin olive oil, and 1 garlic clove. Pulse until smooth, scraping down the sides of the bowl.

Set aside.

In a deep large saute pan simmer 3.5 ounces of sliced sun-dried tomatoes with 1/2 cup of balsamic vinegar until vinegar is almost reduced

Remove from pan and set aside.

Add 12-ounces of sliced chicken sausage to the pan and increase heat to medium.

Cook until browned, remove from the pan, and set aside.

Meanwhile, cook 6-ounces of Gemelli pasta (or any pasta of your choice such as bow ties, penne or fettuccine) according to package instructions.

In the large sauté pan pour in 1/4 cup of chicken broth and heat until boiling.

Add the cooked pasta, the prepared pistou, the chicken sausage, and an 8-ounce package of perlini mozzarella.

Toss to coat and garnish with the balsamic soaked sun-dried tomatoes and shaved Parmesan cheese.