Shelly's Recipe

GRILLED CHICKEN AND PESTO FARFALLE

Category: Pasta - Chicken

1 3/4 lbs skinless, boneless chicken breast halves
1 tsp salt, divided
3/4 tsp freshly ground black pepper, divided
Cooking spray
20 oz uncooked farfalle (bow tie pasta)
1 tbsp butter
3 garlic cloves, minced
1 1/2 cups milk, divided
2 tbsp flour
1 (3.5-oz) jar commercial pesto (about 1/3 cup)
3/4 cup half-and-half
2 cups shredded fresh Parmesan cheese, divided
4 cups halved grape tomatoes (about 2 pints)
1/2 cup chopped fresh basil

Prepare grill to medium-high heat. Sprinkle chicken evenly with 1/4 tsp salt and 1/4 tsp pepper. Place chicken on grill rack coated with cooking spray; grill 10 minutes or until done, turning after 6 minutes. Remove from grill; let stand 5 minutes. Cut chicken into 1/2-inch pieces; keep warm.

Cook pasta according to package directions, omitting salt and fat. Drain in colander over a bowl, reserving 1/4 cup cooking liquid. Place pasta in large bowl.

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 tsp salt, remaining 1/2 tsp pepper, and 1 cup cheese; stir until cheese melts.

Add chicken and sauce to pasta, tossing well to coat. Add tomatoes and basil; toss gently. Sprinkle with remaining 1 cup cheese. Serve immediately. Serves 10