Walnut Pesto Chicken With Garlic And Parmesan

• Pesto
• 2 cups fresh basil leaves (packed)
• 1/3 cup parmesan cheese (freshly grated)
• 1/2 cup extra virgin olive oil
• 1/3 cup walnuts (chopped)
• 3 garlic cloves (medium sized, minced)
• 1 teaspoon kosher salt
• 1 teaspoon white pepper
• Chicken
• 2 lbs chicken breasts (Diced, Boneless, Skinless)
• 3 garlic cloves (smashed)
• 1 lb egg noodles

1. Combine the basil in with the walnuts, pulse a few times in a food processor. Add the garlic, salt and pepper then pulse a few times more.
2. 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.
3. If the chicken is frozen, then cook the chicken in about a half cup of water till it is thawed enough to dice into cubes. Smash the garlic and add to the water and finish cooking the chicken.
4. Boil a pot of water and add the egg noodles and cook to desired softness, I like mine a little al dente so it only took about 6 minutes. Drain the water from the noodles and chicken and mix it all together with the pesto.

pesto, fresh basil, parmesan cheese, extra virgin olive oil, walnuts, garlic, kosher salt, white pepper, chicken, chicken breasts, garlic, egg noodles

Taken from www.food.com/recipe/walnut-pesto-chicken-with-garlic-and-parmesan-435253 (may not work)