Method

Pesto: Grate the cheese.  Mash garlic with salt using mortar and pestle to form a chunky but smooth paste.  Combine the garlic paste, basil, pine nuts, and olive oil in food processor or blender.  Puree until a chunky sauce is produced.  Watch carefully that you don't puree the paste.  Texture matters!   Stir in the cheese. The pesto can be made to this point several hours ahead. If dong that, refrigerate with a few drops of olive oil on top.  

Heat a grill or broiler.  Toss the chicken with vegetable oil and sprinkle with salt and pepper.  Broil or grill the chicken, turning once, until just cooked through, about 10 minutes total.   Cut into bite-size pieces. 

Cook pasta in boiling, salted water until just al dente, about 3 minutes if using fresh pasta.  Package directions for dried pasta are usually slightly too long, so cook according to directions but test ahead of time.  When cooked, drain and return to pot.

Toss with chicken and pesto sauce and season with salt and pepper. Serve warm or at room temperature.  

Makes 4 servings.  

Contributor: pat ciesla

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