Method

1. In a stock pot bring water to a boil; add olive oil, salt, and then the pasta. Make sure not to overcook the pasta.
2. While the pasta is cooking, make the Pesto sauce: In a blender combine the basil leaves, garlic clove, pine nuts and blend using olive oil a little at a time.
3. Blend until completely smooth, remove into a bowl, stir in parmesan cheese, cover and set aside.
4. In a medium sauté pan, heat oil and add diced chicken, sauté until done. Add oregano & Pesto sauce and sweat.
5. Add the cooked and drained ‘al dente’ pasta into the Pesto and toss while on heat. Season with salt & black pepper. Once tossed well take off heat.
6. Garnish with parmesan and basil before serving.