Spaghetti with Chicken and Tarragon Pesto

Spaghetti with Chicken and Tarragon Pesto

Chicken, cooked and shredded
Spaghetti, cooked al dente
Parmigiano Reggiano cheese, grated (optional)

For the Pesto
1 cup loosely packed tarragon
1 clove garlic
1/4 cup walnuts
salt
black pepper
1/4 cup extra-virgin olive oil
1 tablespoon fresh-squeezed lemon juice
1/2 teaspoon fennel seed

Combine pesto ingredients in a food processor, and blend until smooth.

Serve individual plates with 1 cup spaghetti, 4 ounces chicken, and 2 tablespoons pesto. Toss. Top with parmesan cheese if desired.

Tart Cherry Martini

Tart Cherry Martini

6 oz. Patrón tequila
1 cup tart cherry concentrate
2 cups water
1/8 cup fresh lemon juice

Combine ingredients in a cocktail mixer with ice and shake, then serve evenly into martini glasses.

Garnish with a Bing cherry (stems removed).

Makes 4 martinis.