Spaghetti with Lemon Verbena-Grilled Chicken

4 lb. Barilla spaghetti
1/2 c. agave nectar
1 qt. white wine
20 boneless skinless chicken breasts
4 lemons, zested and juiced
4 c. fresh basil
4 c. sliced almonds, toasted
4 c. crumbled goat cheese
1 c. chopped fresh lemon verbena
1/2 c. black pepper
1/4 c. salt
2 qt. canola oil
4 tsp. agave nectar
20 c. arugula
4 pt. heirloom baby tomatoes, halved
Fresh lemon verbena, for garnish

1. Cook the Barilla® pasta for half the time indicated on the package. Drain pasta and drizzle with some olive oil to prevent from sticking. Place pasta flat on sheet trays or hotel pans and cool in a blast chiller. Alternatively, cool it down in a walk-in cooler. Store in zip lock bags or sealed plastic container; refrigerate and use within several hours.

2. For the marinade, combine the verbena, 1/2 c. agave nectar, white wine, 1/4 c. salt, and 1/2 c. pepper. Add the chicken. Cover and refrigerate 4 hours or overnight.

3. For the pesto, puree the canola oil, lemon zest and juice, and 4 tsp. agave nectar. Add and blend in the basil, arugula, and almonds until smooth. Season with salt and pepper. Toss the pesto with the cooled spaghetti and set aside.

4. For each serving, to order: Prepare long platters for a buffet, or portion about 1 1/3 c. spaghetti. Remove chicken from marinade and grill. Slice it against the grain and layer it over the spaghetti. Add 1/3 c. tomatoes and about 2 1/2 Tbsp. cheese. Garnish with additional verbena.