Pesto Pasta with Grilled Chicken

• Meat

  • 2 Chicken breasts, boneless skinless

• Produce

  • 1/4 cup Basil, fresh
  • 1 cup Cherry tomatoes

• Pasta & Grains

  • 16 oz Farfalle pasta

• Baking & Spices

  • 1/2 tsp Pepper
  • 1/2 tsp Salt

• Dairy

  • 1 Parmesan cheese

• Other

  • 1 cup Basil pesto (homemade or storebought

Found on spicedblog.com

Description

Ingredients

• 2 boneless, skinless chicken breasts
• 1/2 tsp salt
• 1/2 tsp pepper
• 16 oz farfalle pasta
• 1 cup basil pesto (homemade or storebought)
• 1 cup cherry tomatoes, halved
• 1/4 cup fresh basil, cut into thin strips (i.e. chiffonade)
• Parmesan cheese (optional)

Directions

• Season the chicken breasts with salt and pepper.
• Grill the chicken over medium-high heat for 5-7 minutes per side, or until completely cooked. Transfer chicken to a cutting board and slice into strips.
• Meanwhile, boil the pasta until al dente according to the package instructions. (Note: I usually cook the pasta for 1-2 minutes less than the package suggests so that the pasta still has some texture.)
• Rinse and drain pasta and set aside. (Tip: When using pasta for a salad, toss it in a large bowl with a couple Tbsp of milk once its cooked. The milk helps prevent the pasta from sticking together.)
• Using a large bowl, mix together the pesto, pasta and chicken. Stir until well combined and place in the refrigerator until chilled.
• Stir in the cherry tomatoes and fresh basil immediately before serving.
• Finish with freshly grated Parmesan cheese (optional).