For pesto, in blender or food processor container combine egg yolk, spinach, parsley, broth, cheese, basil, and garlic. Cover and blend till pureed. In a skillet heat oil; stir-fry chicken 3 to 4 minutes or till done. Reduce heat; remove chicken. Add pesto to the skillet. Cook pesto, covered, 1 to 2 minutes or till heated through; add tomatoes. Cook till tomatoes are heated through; toss with linguine. Place on serving platter, top with chicken. Makes 4 servings. Per serving: 348 calories, 33 g protein, 27 g carbohydrate, 11 g fat, 200 mg cholesterol, 250 mg sodium. pasta 10