Heat oil in a heavy large skillet over medium high heat. Season Chicken with salt and pepper. Add chicken to skillet and saute until cooked through and beginning to brown, about 3 minutes. Using slotted spoon, transfer chicken to bowl, add green onions, 1/3 cup cilantro, pecans, garlic, jalepeno and red peppers to same skillet. Saute until green onions wilt, about 2 minutes. Add pesto, chicken and any accumulated juices, stir to blend. Cook for about 15 minutes over low heat. If you see that its getting too dry, add some chicken broth. Meantime, cook linguine in large pot of boiling, salted water until tender, but still firm to bite. Drain, reserving 1/4 cup cooking liquid. Bring sauce to simmer. Add linguine and reserved cooking liquid and toss to coat. Sprinkle with grated parmesan cheese and serve.