4 boneless, skinless chicken breasts, about 2-pounds, cut into 1-inch pieces
1 cup pesto
2 (9-ounce) packages Gefen Japanese style noodles, cooked according to package directions and drained
In a food processor, combine basil, garlic, pine nuts and salt. Pulse a few times to chop. With processor running, slowly add olive oil, stopping occasionally to scrape down the sides. Process until combined but still slightly chunky. Set aside.
Heat oil in a large sauté pan over medium low heat. Add chicken and cook 8 to 10 minutes or until browned and cooked all the way through. Add pesto and simmer 1 to 2 minutes. Toss with pasta to evenly coat noodles. Divide between 4 shallow bowls.