Ingredients
- 1.75 pounds boneless chicken breast halves
- 1 teaspoon salt, divided
- .75 teaspoon fresh ground pepper, divided
- Cooking spray
- 20 ounces uncooked farfalle bowtie pasta
- 1 tablespoon butter
- 3 cloves garlic, minced
- 1.5 cups 1% low-fat milk, divided
- 2 tablespoons flour
- 3.5 ounces commercial pesto
- .75 cup half and half
- 2 cups parmesan cheese, shredded fresh
- 4 cups grape tomatoes, halved
- .5 cup fresh basil, chopped
Directions
1. Prepare grill to medium high heat. |
2. Sprinkle chicken evenly with 1.4 teaspoon of salt and 1/4 teaspoon of pepper.Place chicken on grill and rack coated with cooking spray; grill 10 minutes until done, turning after 6 minutes. Remove from grill. Let stand for 5 minutes. Cut chicken. |
3. Cook pasta according to package directions, omitting salt and fat. Drain in colander over a bowl, reserving 1/4 cup of cooking liquid. Place pasta in large bowl. |
4. Heat butter in a medium saucepan over medium 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. Add 1/4 cup reserved cooking liquid, remaining 3/4 teaspoon salt, remaining 1/2 teaspoon pepper, and 1 cup cheese; stir until cheese melts. |
5. Add chicken and sauce to pasta, tossing well to coast. Add tomatoes and basil; toss gently Sprinkle with remaining 1 cup cheese. Service immediately. |