Pesto Pasta with Chicken Recipe

2 tablespoons olive oil
1 lb. chicken breast
3 cups cooked pasta, your choice (I like something with a little texture, so the sauce clings to it)
2 cups packed fresh basil leaves
2 cloves garlic
1/4 cup pine nuts (or walnuts if you can’t find pine nuts)
2/3 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper, to taste
1/4 cup freshly grated Parmesan cheese

Cook pasta according to package directions. Heat 2 tbsp. oil in a large skillet. Cut chicken into bite-sized pieces, season with salt and pepper, and brown in hot oil. Remove from heat.
In a food processor, combine the basil, garlic, and pine nuts and pulse until coarsely chopped.
Add a little less than all of the oil and process until fully incorporated and smooth. Season with salt and pepper. At this point, you can put half of the pesto in a freezer container and drizzle remaining oil over the top because the recipe makes twice as much as you need for this meal. You can freeze for up to 3 months,then thaw and stir in 1/4 cup of Parmesan cheese for the next meal.
The remaining half, transfer to a bowl and stir in cheese.
Toss hot pasta, chicken and pesto. Serve topped with additional parmesan.