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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.
