Ingredients:
- 1/3 c. pine nuts
- 3 c. fresh basil leaves
- 1/4 c. extra-virgin olive oil plus 2 tsp.
- 2 cloves garlic, chopped
- 1/4 c. grated parmesan, plus more for serving
- 1/4 tsp. kosher salt
- 1 lb. spaghetti
- 2/3 lb. boneless skinless chicken breasts
- 2 c. halved cherry tomatoes
- 1/4 c. heavy cream
Directions:
- In a dry skillet toast pine nuts over low heat until golden, about 3 minutes
- In a blender, combine basil and 1/4 cup olive oil
- Blend until combined, then add most of the toasted pine nuts (reserving some for garnish), half the garlic, parmesan, and salt
- In a large pot of salted boiling water, cook spaghetti according to package directions until al dente
- Drain, reserving 1/4 cup pasta water, and return to pot
- To skillet add remaining 2 teaspoons olive oil
- Add remaining garlic and cook until fragrant, 1 minute, then add chicken
- Season with salt and pepper
- Cook, stirring occasionally, 10 minutes
- Add pesto to skillet and stir until chicken is coated, then add tomatoes and heavy cream
- Add spaghetti and toss until completely coated and creamy
- Stir in reserved pasta water. Serve pasta garnished with parm and remaining toasted pine nuts
Notes:
Nutrition Facts: