Chicken Pesto Pasta

This is a go-to dish when I'm just not feeling like cooking.  I usually keep a few tubs of pesto in the freezer for instances just like this.  Pesto always tastes fresh and it has lots of flavor!

Serves:  4-6

Ingredients:
  For the pesto -
  - 1/2 cup chopped walnuts (can substitute pine nuts but my husband dislikes them)
  - 1 head of garlic cloves, chopped
  - 5 cups of fresh basil leaves, tightly packed
  - 1 tsp salt
  - 1 tsp black pepper
  - 1 1/2 cups olive oil
  - 1 cup grated Parmesan cheese

Place the nuts and garlic in a food processor with a steel blade.  Process for 30 seconds.  Add the basil, salt and pepper.  With the processor running slowly pour the olive oil into the feed tube and process until it is finely pureed.  Add the cheese and puree for a minute.  Use immediately or store in freezer.  To keep the pesto green (it will turn brown if exposed to air for too long) pour a small amount of olive oil over the top to seal out the air before putting in freezer.

 For the pasta:
  - 1 lb of dried fusili, farfalle or tube pasta (something with some ridges to hold the sauce)
  - 1 lb of chicken breast chopped into bite size pieces
  - 1 tbsp olive oil
  - 1 medium white onion finely diced
  - 1 pint cherry tomatoes, halved or a 1/4 cup of sliced sun-dried tomatoes in oil
  - 1/4 cup fresh basil, julienned for garnish

In a medium skillet place the oil and bring it to medium-high.  When the pan is good and hot place the onions and chicken in the pan and cook until the chicken is browned and the onion translucent, about 10-12 minutes.  Meanwhile bring a large pot of salted water to boil and boil pasta until al dente, about 2 minutes less than package recommends.  Place a cup of the pesto into the skillet with the chicken and stir to coat chicken and onions.  Pour the skillet contents over the hot pasta, along with the tomatoes and mix well.  Add more pesto to coat the pasta entirely or to taste.  Serve with a little julienned basil on top.  Enjoy hot or at room temperature.