Pesto Pasta with Grilled Chicken

Ingredients

• Chicken breast

  Broilers or fryers, meat only, raw

  16 oz or 454g

• Salt

  Table

  ½ tsp or 3g

• Pepper

  Spices, black

  ½ tsp or 1g

• Olive oil

  Salad or cooking

  1 tsp or 5g

• Whole wheat pasta

  Dry

  8 oz or 227g

• Sauce, pesto, Classico, basil pesto, ready-to-serve

  1 cup or 248g

• Cherry tomatoes

  Red, ripe, raw, year round average

  1 cup cherry tomatoes or 149g

• Basil

  Fresh

  2 tbsp, chopped or 5g

• Parmesan cheese

  Shredded

  2 tbsp or 10g

Directions

1. Pat the chicken breasts dry and season all over with the salt and pepper.
2. Bring a large pot of well-salted water to a boil and cook the whole-wheat pasta until al dente per package directions.
3. Preheat a grill to medium-high. Lightly oil the grates with the olive oil, then grill the chicken 5–7 minutes per side until an instant-read thermometer registers 165°F. Rest 5 minutes, then slice into strips.
4. Drain the pasta and toss with 1–2 tablespoons of the pesto to prevent sticking; let cool slightly.
5. In a large bowl, combine the pasta, sliced chicken, and the remaining pesto until evenly coated.
6. Fold in the halved tomatoes and fresh basil, then sprinkle with Parmesan just before serving.