Grilled Chicken & Pesto Farfalle

 

• 1 3/4 pounds skinless, boneless chicken breast halves 
• 1 teaspoon salt, divided
• 3/4 teaspoon black pepper, divided
• cooking spray
• 20 oz. uncooked farfalle (bow tie pasta)
• 1 Tablespoon butter
• 3 garlic cloves, minced
• 1 1/2 cups 1% milk, divided
• 2 Tablespoons all-purpose flour
• 1 (3.5 oz) jar commercial pesto (about 1/3 cup)
• 3/4 cup half-and-half
• 2 cups shredded parmesan cheese, divided
• 4 cups halved grape tomatoes
• 1/2 cup chopped fresh basil

                                 

1.  sprinkle chicken with 1/2 teaspoon salt and 1/4 teaspoon pepper.    Grill chicken.   Cut chicken into chunks.

2.  Cook pasta according to package directions, omitting salt.  Drain in colander over a bold, reserving 1/4 cup cooking liquid.

3. Heat butter in a saucepan over med. heat.  Add garlic to pan; cook 1 minute, stirring occasionally.  Combine 1/2 cup milk and flour in a small bowl, stirring with a whisk.  Add milk mixture to pan, stirring constantly with a whisk.  Stir in pesto.  Gradually add remaining 1 cup milk and half-and-half, stirring constantly with a whisk.  Cook 8 minutes or until sauce thickens, stirring frequently.   Add1/4 cup reserved cooking liquid, remaining 3/4 teaspoon salt, remaining 1/2 teaspoon pepper, and 1 cup cheese; stir until cheese melts.

4.  Add chicken and sauce to pasta, tossing well to coat.  Add tomatoes and basil; toss gently. sprinkle with remaining 1 cup cheese. 

Yield: 10 servings (serving size: 2 cups pasta and about 1 1/2 tablespoon cheese)

I already had Roma tomatoes at my house so I used that instead of grape tomatoes