-
1
Step 1: Preheat oven to 350 F. Drizzle chicken breasts with olive oil.
-
2
Season liberally with salt and pepper (try to get some underneath the skin as well, without completely tearing the skin off).
-
3
Bake for 35-40 minutes or until cooked through.
-
4
Let rest for 15 minutes before slicing.
-
5
Step 2: While the chicken is cooking, make your pesto.
-
6
First start off by toasting the pine nuts.
-
7
Take a large frying pan and place it over medium heat.
-
8
Add the pine nuts, toast for 5 minutes.
-
9
Be careful not to burn them.
-
10
Step 3: In a food processor, add the basil bunches (leaves & stems).
-
11
Pulse a few times to chop them up, then add the garlic cloves.
-
12
Pulse a few more times, then add half of the cooled pine nuts.
-
13
Pulse until well chopped.
-
14
Step 4: Season the pesto with salt and pepper.
-
15
With the machine running, add the 1/4 cup of olive oil.
-
16
Mix, then add the parmesan cheese.
-
17
Set aside.
-
18
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).
-
19
Add the cooked pasta to a large bowl.
-
20
Add the pesto and mix well.
-
21
Step 6: Discard the skins from the chicken breasts.
-
22
Shred the meat with 2 forks or however you prefer to cut chicken.
-
23
Add chicken to the pasta and mix well.
-
24
Add the remaining pine nuts, garnish with more Parmesan cheese.