Chicken Pesto Pasta

Prepping
1 Set out measured ingredients. Chop onions and cut tomatoes in half.  Set aside. Fill up the stock pot with water and set to medium high heat.
Making Pesto
3 Place pine nuts and garlic in a food processor and pulse to mince.
4 Then, place remaining ingredients and puree until all ingredients are completely incorporated.
Cook Chicken and Pasta
6 Clean chicken and pat dry. Season chicken breast with salt, pepper and garlic.
7 Set the skillet on the stove over medium heat.  Once the pan is hot, add in EVOO.
8 Place chicken in the skillet and sear on each side for 3 minutes. Once you have a sear, cook another 3-4 minutes with a lid to cook chicken until internal temp is 150°F.  Then, remove from the skillet and place on cutting board.
9 Add chopped onions to skillet and cook until soft (about 5 minutes),  stirring to ensure they don’t burn.
10 Turn up the heat to medium high and add in your chicken stock. Once boiling, reduce heat to medium until 1/3 of the liquid has cooked out. Chop chicken and add back into the skillet.
11 Once boiling, salt your pasta water and add in pasta.
Combine and Plate
13 Add one cup of the pesto to skillet and stir to incorporate with chicken.
14 Strain pasta and add pasta to the skillet.  Stir well.  Add in heavy cream and stir in cherry tomatoes.
15 Stir and cook over medium heat, stirring consistently for 3 minutes and to cook in the tomatoes and cream.
16 Remove from heat, serve in a pasta bowl or plate and top with basil, a little more pesto and some parmesan.