Chicken Pesto Pasta

Steps

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1. 1
   Heat oil in a pan to about 350-365°F, then sauté the bite-sized chicken breast pieces until golden brown with nice caramelization.
   ▶ ≈1:10
2. 2
   Make the pesto by blending the basil, roasted slivered almonds, garlic, and olive oil in a food processor until smooth.
   ▶ ≈1:56
3. 3
   Check the chicken to make sure it's nicely caramelized but not overcooked.
   ▶ ≈4:22
4. 4
   Add the cherry tomatoes and finely chopped sun-dried tomatoes (if using) to the pan with the chicken and sauté together.
   ▶ ≈5:24
5. 5
   Cook the pasta until nearly done (about 9-10 minutes to your preferred texture) and drain.
   ▶ ≈6:18
6. 6
   Add the kalamata olives to the pan and stir together.
   ▶ ≈6:39
7. 7
   Stir in a couple of spoonfuls of pesto and a splash of chicken stock into the chicken pan, mixing well until heated through and combined.
   ▶ ≈7:07
8. 8
   Season with salt and black pepper — don't forget this step.
   ▶ ≈7:50
9. 9
   Add the cooked pasta into the pan and toss it together with the chicken and pesto sauce.
   ▶ ≈8:12
10. 10
    Stir in a knob of butter for flavor and shine; optionally add a splash of sherry or an anise liqueur like Sambuca or Pastis.
    ▶ ≈10:05
11. 11
    Plate the pasta, then finish with a sprinkle of Parmesan cheese, a little extra pesto on top, and a touch of lemon zest for brightness.
    ▶ ≈11:08