PREPARATION:

Chicken and Pesto Linguine:

1. Fill a large pot with salted water and cook the linguine according to package directions until nearly al dente. Remove 1/2 cup of the pasta cooking liquid and reserve. Drain pasta and set aside.
2. In a large nonstick skillet, heat the olive oil over medium high heat. Season the chicken lightly with salt and pepper. When the oil is hot, add the chicken and cook for about 2 minutes. Add the onion and continue to cook until the onions are soft and the chicken is cooked through and golden brown, about 5 minutes. Add the pasta, pesto, reserved pasta cooking liquid and toss until heated through, about 3 minutes
3. In a skillet, toss the breadcrumbs until lightly browned and then add the Parmesan cheese. Remove from heat and set aside.
4. Serve the pasta immediately, garnished with Parmesan breadcrumbs and a sprig of fresh basil if desired.

   This recipe was featured on the Good, Fast and Healthy Episode of Emeril Green.

Basil Pesto:

1. In a food processor, pulse to chop the basil, pine nuts, Parmesan and garlic. With the processor running, drizzle in the olive oil. Season with salt and pepper. Remove and store in an airtight non-reactive container. Press top with plastic wrap to prevent turning brown and store in the refrigerator for up to 3 days.
2. Can be used as a sauce with pasta, as a dipping sauce for steamed vegetables, or along side grilled steaks, chicken, fish, or pork chops.