(This recipe is from Sesily and is a Lee family favorite)
2 Tablespoons olive oil
1 pound skinless boneless chicken breasts, cut into 1/3-inch-wide-strips
3 green onions, thinly sliced
1/3 cup chopped fresh cilantro
1/3 cup chopped pecans, toasted
1 Tablespoons minced garlic
2 teaspoons minced seeded jalapeño
1/4 teaspoon dried crushed red pepper
1/2 cup pesto (we use Costco's)
12 ounces linguine
Additional chopped fresh cilantro
Freshly grated Parmesan cheese
Heat oil in large skillet over medium-high heat. Season chicken with salt and pepper. Add chicken to skillet and sauté until cooked through and beginning to brown. When cooked remove from skillet.
Add green onions, cilantro, pecans, garlic, jalapeños, and crushed red pepper to skillet. Sauté until fragrant. Add pesto and chicken back to the pan and heat through.
Meanwhile boil pasta. Reserve 1 cup of liquid at the end and add to pasta if it needs moisture.
Mix pasta and sauce, add water if needed, top with fresh cilantro and fresh park.
(You could easily add peppers or asparagus to this if you wanted to incorporate a veggie. For peppers sauté with green onion mixture, for asparagus boil with the pasta towards the end of cooking)
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