This month’s recipe was created by Chef David Garrido of Garrido’s in Austin, TX. This and other great recipes are featured in a new publication sponsored by GoTexan, TPGA, and TPB.

Serves 4

To prepare the chicken:

Preheat oven to 350° F. Rinse chickens in warm water and pat dry with paper towels. Coat chickens with Texas olive oil and season with salt, pepper and chili powder. Place chickens in a baking pan and cook for 25 minutes. Cover with foil and cook the chickens for another 35 minutes or until done. Set aside.

To prepare the pecan Serrano pesto:

In a food processor, combine extra virgin Texas olive oil, parsley, Serrano peppers, garlic, Parmesan cheese and purée until smooth. Fold in pecan pieces. Season with salt to taste.

To prepare the pasta:

In a large pot of boiling salted water, add pasta and cook, following instructions on the package. When the pasta is ready, transfer to a bowl and toss with enough pesto to coat.

Divide pasta onto 4 plates. Cut chickens in quarters, removing the backbone. Place ½ chicken on top of each plate with pasta and garnish with a little extra pesto on top.