Pesto with Roasted Chicken & Angel Hair Pasta

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   Step 1: Preheat oven to 350 F. Drizzle chicken breasts with olive oil.

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   Season liberally with salt and pepper (try to get some underneath the skin as well, without completely tearing the skin off).

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   Bake for 35-40 minutes or until cooked through.

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   Let rest for 15 minutes before slicing.

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   Step 2: While the chicken is cooking, make your pesto.

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   First start off by toasting the pine nuts.

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   Take a large frying pan and place it over medium heat.

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   Add the pine nuts, toast for 5 minutes.

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   Be careful not to burn them.

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    Step 3: In a food processor, add the basil bunches (leaves & stems).

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    Pulse a few times to chop them up, then add the garlic cloves.

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    Pulse a few more times, then add half of the cooled pine nuts.

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    Pulse until well chopped.

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    Step 4: Season the pesto with salt and pepper.

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    With the machine running, add the 1/4 cup of olive oil.

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    Mix, then add the parmesan cheese.

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    Set aside.

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    Step 5: Cook the pasta in a large pot of boiling water, according to the package (angel hair pasta does not take very long to cook).

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    Add the cooked pasta to a large bowl.

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    Add the pesto and mix well.

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    Step 6: Discard the skins from the chicken breasts.

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    Shred the meat with 2 forks or however you prefer to cut chicken.

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    Add chicken to the pasta and mix well.

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    Add the remaining pine nuts, garnish with more Parmesan cheese.

* Per serving · 4 servings · Values may vary.