Sauteed chicken breast with my roasted soy nut pesto sauce over orecchiette

I used:

1.50 pounds (3) chicken breasts

2 cups fresh basil

2 tablespoons grated parmesan

1 tablespoon Smart balance butter

salt & pepper

1 garlic clove

1 cup chicken broth

2 tablespoon extra virgin olive oil

3 tablespoons roasted soy nuts(these are not nuts they are soy beans)

1 cup orecchiette pasta (cook as directed)

In a non stick skillet spray with pam spray on medium heat

Season chicken breasts with salt and pepper(or whatever your favorite seasoning is)

Let the chicken brown on both sides

After browned on both sides add 1/2 cup of the chicken broth to pan and cover immediately. This allows the chicken to get a crispy flavor on the outside and keep the center juicy and flavorful.

For the pesto:

In a food processor add fresh basil, garlic clove, soy nuts, parmesan and pulse until it forms a paste. Then add the 2 tablespoons of extra virign olive oil.

 If you have a good pourable sauce then stop here. If the pesto is still too thick add the chicken broth until the pest becomes smooth. I also used a little bit of the hot pasta water to lossen the pesto and make it more sauce-like.