Fresh Pesto (you can make this in advance)

• We'll be using a food processor to make the pesto. Put the garlic, pine kernels and some salt in there and process briefly.
• Add the basil leaves (but keep some for the presentation) and blend to a green paste.
• While processing, gradually add the olive oil and finally add the Parmesan cheese.

Finishing the dish

• Bring a pot of salted water to the boil and cook your tagliatelle al dente.
• Use the cooking time of the pasta to sauté your bacon strips.
• After about 8 to 10 minutes, the pasta should be done. Drain it and put it back in the pot to mix it with the pesto.
• Present the dish with some fresh basil leaves on top.

• Place a large skillet(s) over medium-high heat and add 1 tablespoon of the olive oil. Add half the lemon slices and sear until lightly browned, about 2 minutes on each side. Transfer to a plate.
• Season chicken thighs with salt and pepper. Dredge chicken with flour, shaking off excess. Add another tablespoon of olive oil to the hot pan and cook the chicken pieces until golden brown, about 5 minutes per side, working in batches if necessary. Transfer to a large plate.
• Add the chopped garlic to the pan(s) and saute for 30 seconds. Add the green olives, capers and broth. Add the reserved chicken pieces and any accumulated juices, and the reserved browned lemon slices. Cook over high heat until the broth is reduced by half, about 5 minutes.
• Remove from heat. Stir in the butter and parsley. Plate and garnish with reserved fresh lemon slices.