Combine pesto, green onion, nutmeg and butter in a blender or food processor

Whirl until well com- bined, scraping sides of container several times

Set aside. 1/4 cup pine nuts 2 whole chicken breasts (about 1 pound each), skinned, boned, and split 1 tablespoon olive oil 1 pound dry or 1 load of fresh butterfly pasta 1/4 cup dry white wine 1 cup whipping cream 2 tablespoons chopped roasted red pepper fresh basil sprigs 1/2 cup freshly grated Parmesan cheese Stir pine nuts in a small flying pan over medi- um low heat until lightly browned (about 3 min- utes)

Set aside. Rinse chicken and pat dry

Brush on all sides with olive oil

Place a ridged cooktop grill pan over medium heat; heat until a drop of water dances on the surface

Place chicken on hot pan and cook, turning once, until well browned on outside and no longer pink in center; cut in thickest part to test (about 10 minutes total)

Cut chicken into 1/2- inch-wide bite size strips. While chicken is cooking, cook pasta until al dente

Drain well and set aside. In a wide frying pan, combine Minted Pesto Butter and wine

Cook over medium heat, stirring occasionally, until bubbly (about 2 minutes)

Stir in cream and bring to a full rolling boil, stirring often

Season sauce to taste with salt, then add roasted pepper, pasta, and chicken

Mix gently, using 2 spoons

Sprinkle mixture with toasted pine nuts and garnish with fresh basil sprigs

Serve with Parmesan cheese

Serves 4 to 6.