Pesto Pasta with Chicken and Cherry Tomatoes

Toast pine nuts in a dry pan on medium heat for 2-3 minutes until fragrant. In a blender, combine basil leaves, toasted pine nuts, garlic, parmesan, lemon juice, olive oil, and salt, then blend until smooth (add more oil if needed). Set the pesto aside. Slice chicken breasts in half and season both sides with salt, pepper, and olive oil. Grill (preferred) or sear chicken in a pan until the internal temperature reaches 165 degrees. Boil water for pasta, season with salt, and cook pasta according to package instructions. Before draining, save about a cup of pasta water. While pasta is cooking, sauté cherry tomatoes in olive oil with salt and pepper for about 5 minutes or until soft. Add pesto and a little pasta water to your drained pasta until it becomes a sauce. Add the sautéed cherry tomatoes to the pasta and toss. Plate your pasta with sliced grilled chicken on top, freshly grated parmesan, and chiffonade fresh basil on top (optional). Serve and Enjoy!