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2 Tbs. olive oil, 1 lb. skinless, boneless chicken breasts cut into
1/3 inch strips, 3 green onions thinly sliced , 1/3 cups chopped
fresh cilantro, 1/3 cups chopped pecans toasted, 1 tbs. minced
garlic, 2tsp. minced seeded jalapeño chili, 1/4 tsp dried crushed
red pepper, 1/2 cup purchased pesto. 12oz fresh linguine ( I use
the dried ones when I don't have the fresh ) ..Heat oil in heavy
large skillet over medium heat. Season chicken with salt and
pepper. Add chicken to skillet and sauté until cooked through and
beginning to brown. Transfer chicken to bowl using slotted spoon.
Add green onions, cilantro, pecans, garlic, jalapeño and red
pepper to the same skillet. Sauté until green onions wilt. Add
pesto , chicken and any juices from the chicken. Stir to blend. If its
too dry add some chicken broth. Cook for about 20 minutes on
low heat. Meanwhile prepare the pasta.
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