Pesto-Glazed Chicken Breast with Spaghetti

To make the pesto: Using a Bump and Grind or another large mortar and pestle smash the garlic into a coarse puree. Add 1 1/2 bunches of basil and pound until it is coarsely chopped. Mix in the grated Parmesan cheese. Add 1/3 cup of pine nuts and smash to break them up.

Slowly mix in 1/4 cup of olive oil. Season the pesto to taste with salt and pepper.

Preheat the oven to 400F. Heat tablespoon of oil in a large ovenproof saute pan over high heat. Sprinkle the chicken breasts generously with salt and pepper.

Spread the pesto over the top of the chicken breasts.

Transfer the pan to the oven and bake until the chicken is just cooked through, about 8 minutes.

Meanwhile, to prepare the pasta: Cook the spaghetti in a large pot of boiling salted water over high heat until al dente, stirring occasionally to prevent it from sticking about 8 minutes. Drain the spaghetti, reserving 1/2 cup of the pasta cooking water in a large saute pan over medium heat.

Whisk 1 tablespoon of olive oil into the reserved pasta cooking water to blend well. Add the spaghetti and parsley and toss to coat.

To serve: Using a two-pronged carving fork swirl some of the pasta around the fork. Slide the pasta off the fork and mound it in the center of a plate. Repeat for each serving.

Cut each chicken breast crosswise and on a slight diagonal into 4 slices. Arrange the chicken slices alongside the spaghetti. Garnish with the remaining 1/4 cup of pine nuts, shaved Parmesan cheese, and torn basil. Drizzle the remaining 1 tablespoon of oil over and serve.