Chicken Pesto Pasta

• ¼ cup
  Pine Nuts
• 2 cup
  Fresh Basil
• ½ cup
  Parmesan Cheese
• 5 tbsp
  Olive Oil (¼ cup pesto, 1 tbsp searing)
• Salt
• Black Pepper
• 2
  Chicken Breast (Generic)
• 8 oz
  Durum wheat Pasta (Generic)

Steps

1. Toast ¼ C Pine Nuts in a dry skillet over medium-low heat, stirring constantly until light golden.

   ~3m

2. Transfer to a plate immediately.

   ~1m

3. Blend 2 C Fresh Basil, toasted pine nuts, ½ C Parmesan Cheese, and ¼ C Olive Oil until smooth. Season with Salt and Black Pepper.

   ~3m

4. Season 2 Chicken Breast on both sides with Salt and pepper.

   ~1m

5. Heat 1 T Olive Oil in a skillet over medium-high heat. Sear chicken until golden and cooked through.

   ~12m

6. Transfer Chicken Breast to a cutting board and rest.

   ~5m

7. Slice Chicken Breast against the grain.

   ~2m

8. Cook 8 oz Pasta according to package directions. Reserve ½ C Water before draining.

   ~10m

9. Toss hot pasta with the pesto, adding reserved pasta water a splash at a time until the sauce is silky and coats every strand.

   ~2m

10. Serve Pasta topped with sliced Chicken Breast.

    ~1m