1 boneless chicken breast
8 oz. slivered almonds
1 lb. vermicelli
1/2 c. plus 1 tbsp. olive oil
2 c. fresh basil leaves
1 clove of garlic, minced
1 tsp. salt
1/4 c. olive oil
1 1/2 c. grated Parmesan cheese
Extra almonds & extra cheese for garnish

Cover chicken with water and poach until done. Shred or cut chicken in bite-sized pieces and place in a mixing bowl. Add the almonds. Boil the vermicelli in salted water until "al dente". Drain, rinse in cold water and toss with 1 tablespoon of olive oil. Add in chicken and almonds and mix well.

In a blender or food processor combine 1/2 cup olive oil, basil leaves, garlic salt and cup of the cheese. Blend 15 to 20 seconds. Add remaining cheese, 1/4 cup of olive oil to the pesto sauce. Blend 10 seconds. Combine the pesto sauce with the vermicelli mixture, transfer to a serving dish. Garnish with almonds and cheese. If serving hot, transfer to a casserole or baking dish and heat at 350 degrees for 15 to 20 minutes. Can also be served cold. Serves 8.