1 whole chicken breast, boned and skinned
2 c. slivered almonds, toasted, plus additional for garnish
1 lb. vermicelli
1 tbsp. plus 1/2 c. olive oil
3 c. loosely packed fresh basil leaves, plus additional for garnish
2 tsp. minced garlic
1/4 tsp. salt
1 to 1 1/2 c. freshly grated Parmesan cheese, plus additional for garnish

1. Poach chicken and cut into bite size pieces. Toss with almonds.

2. Cook vermicelli al dente. Drain, refresh under cold running water, drain again; toss with 1 tablespoon oil. Toss with chicken and almonds.

3. To make pesto sauce, combine remaining 1/2 cup oil, 3 cups basil leaves, the garlic, salt, and cheese; blend or process 15 to 20 seconds.