Spaghetti with Red Pepper Almond Pesto with Grilled Chicken

Adapted from America's Test Kitchen 30-Minute Suppers

1 large chicken breast, grilled and sliced thin or cut into bite size pieces
1/4 cup almonds
1 garlic clove, skin removed and quartered
1 red bell pepper, roasted, skin, stem and seeds removed
1/3 cup shredded parmesan cheese
1/4 cup fresh basil
1 teaspoon lemon juice
6 Tablespoons extra-virgin olive oil
salt and pepper
1 pound spaghetti

Cook pasta according to package directions.  Drain, reserving 1/2 cup of the pasta water.

While the pasta cooks, add the almonds and garlic to the bowl of a food processor.  Pulse until roughly chopped.  Add the roasted red pepper and pulse until pepper is roughly chopped.  Add the parmesan cheese, basil, and lemon juice.  Pulse a few times.  Now, with the processor running, slowly add the olive oil until incorporated.  Season with salt and pepper.  Add the chicken and pesto to the drained pasta and toss to combine.  Add reserved pasta water as needed to thin out the sauce.  Season again with salt and pepper and serve warm.  Enjoy!