Cilantro Lime Pesto

This is just something that I made up, so I'll try to put it into recipe form!

Some pasta--enough to feed a family of 6--linguini, fetuccini, spaghetti, angel hair.  Whatever you've got.
2 packages of McCormick dry Pesto sauce
Oil
Water
4-6 chicken breasts depending on size
1 bunch of Cilantro
A few limes
A package of Pine nuts

OK-  So start cooking your pasta and cube your chicken either before or while it's cooking in some oil.  Mix up the packages of pesto sauce according to the directions on back in a separate bowl or measuring cup.  I always add a little more water than what it says.  Once chicken is 3/4 cooked, pour the pesto in the pan with the chicken.  Let that cook for a bit.  While that's cooking, grab your cilantro and throw some in a food processor and cut it up small.  Depending on how much you love cilantro depends on how much you do.  I usually probably do 1/2 C to 3/4 C of chopped up cilantro.  Put that into the pesto chicken and mix it up.  Don't cook it a lot because then the cilantro loses it's flavor a little.  It's better fresh.  Drain the pasta and dish up some in a bowl or plate.  Pour the pesto chicken and saucy stuff onto pasta, squeeze a bunch of lime juice on top and sprinkle pine nuts all over.  (PS-the lime juice is key, so don't forget it!)  This is a staple at my house.

Another variation to this recipe goes as follows:

If I don't have cilantro or limes, I just do everything the same except add cream of chicken and some milk or half and half and sometimes some sour cream to the chicken and pesto and just eat that over the pasta.  It's quite good as well.