chicken spaghetti and Pistachio and basil Pesto

Ingredients
1/2 cup divided extra virgin olive oil
1 pound chicken breast, boneless, skinless, cut into strips
To taste Cape Culinary rock salt
To taste freshly Cape Culinary ground black pearl peppercorns
1 cup pistachio nuts, shelled
1 tsp Cape Culinary garlic flakes
2 tsp Cape Culinary Basil
1/2 cup Parmigiano cheese, freshly grated
1 box (500 gram) Spaghetti

Preparation
Bring a large pot of water to a boil.
Heat 2 tablespoons of olive oil in a large skillet over medium heat.
Add chicken; season with salt and pepper. Sauté for 3-4 minutes
or until cooked through; set aside.

Add remaining olive oil, pistachios, basil, garlic and cheese to a
blender and process until smooth. Season with salt and pepper if desired and set aside.
Cook pasta according to package directions. While the pasta is
cooking, thin pesto with small amounts of the pasta cooking water
until desired consistency is reached.

Drain pasta, reserving additional pasta cooking water if additional
thinning is needed and return pasta to pot.
Add chicken and pesto sauce. Toss and serve.
 
Serve with: Italian bread and salad.
 
Enjoy your meal!