Creamy mint Pesto with agave chicken

2 Boneless skinless chicken breast (in strips)
1 TBS Cajun seasoning (or so)
1 TBS Agave nectar (or so)
1 TBS extra virgin olive oil
1/2 cup fat free half and half
1 tbs butter (I can't believe it's not butter)
Whole wheat pasta of choice

Pesto:
1 cup lightly packed basil leaves
2 cups lightly packed mint leaves
2 garlic cloves, peeled and chopped
1/4 cup pine nuts, toasted
1/2 teaspoon salt
squeeze of fresh lemon juice
1/2 cup extra virgin olive oil
1/2 cup shredded Parmigiano Reggiano (get the good stuff---pesto isn't that great with the cheap cheese in the green can)

Chicken:
Combine cajun seasoning, agave and chicken.
In a sauté Pan, heat oil. Put in chicken and cook for about 5-7 min each side until its cooks through
Take out put aside

Pesto:
Put the basil, mint, garlic, pine nuts, salt, and lemon juice in the bowl of a food processor. Pulse to chop ingredients, scraping down the bowl as necessary. With food processor running, drizzle in the olive oil in a slow but steady stream. Scrape down the bowl with a rubber spatula and add the parmesan cheese then pulse again to combine.

In a different sauté pan, heat butter until melted. Add half and half on medium heat stirring frequently. Once bubbling for 2-3 min add pesto. Lower heat and fold in gently. Once combined turn off heat and take off the burner.

Cook pasta according to directions.

Serve pesto over pasta and top with chicken. (Optional: top with tomatoes and Parmesan cheese)