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1
Put cider in a large saucepan, and bring to a simmer.
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2
Cube the chicken breasts.
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3
Add chicken to cider and sprinkle with 1/2 of the Old Bay.
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4
Flip chicken halfway through, and sprinkle with the rest of the Old Bay.
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5
While the chicken is sauteing in the cider, fill a medium sized pot with water, add salt, and bring to a boil.
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6
Also, slice the onion (once with the grain, and once again across the grain, giving you small slices.
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7
Once the chicken is cooked through, drain the liquids from the saucepan, and return to medium heat (this also drains off most of the fat from the chicken breasts).
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8
Add oil, garlic, and onion to the saucepan with the chicken.
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9
Keep it moving at this point - you don't want to burn the onion or garlic.
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10
Add pasta to boiling water, and cook according to the directions on the box.
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11
Add pesto, black pepper and (optionally) the cayenne pepper to the chicken and onion mixture.
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12
Stir so that the chicken is well coated in the pesto and other seasonings.
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13
It is important that it keeps moving so that nothing burns.
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14
The chicken mixture may be done before the pasta is cooked.
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15
This is not a problem.
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16
Just turn off the heat, and allow it to remain on the stove until the pasta is done.
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17
Once pasta is finished cooking, drain it and place in a medium-large bowl.
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18
Add chicken mixture to pasta and toss well.
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19
Top with grated cheese if desired.
