orechiette and chicken pesto

-16 oz bag of orechiette pasta
-2 chicken breasts
-2 cups fresh basil leaves, packed
-1/2 cup freshly grated parmesan-reggiano cheese
-1/2 cup extra virgin olive oil
-1/3 cup pine nuts or walnuts (can be combined)
-4 medium sized garlic cloves, minced (reserve one clove for chicken)
-salt and ground black pepper to taste

In a large pot, let water come to a rolling boil and add pasta, cooking until al dente.

Combine the basil and the pine nuts in a food processor and pulse a few times. Add the garlic and pulse a few more times combining all ingredients. Slowly add the olive oil in a constant stream while the food processor is on. Stop to scrape down the sides of the food processor with a rubber spatula. Add the grated cheese and pulse again until blended. Add a pinch of salt and black pepper to taste.*

Heat oil and minced garlic in a frying pan over medium heat. Cut chicken breast into one-inch cubes and sauté with olive oil and garlic until slightly brown and fully cooked. Combine chicken, pasta, and pesto in a serving platter.

*Makes 1 cup