Ingredients

The following ingredients have 4 Servings
  • 2 boneless (skinless chicken breasts)
  • ½ tsp salt
  • ½ tsp pepper
  • 16 oz farfalle pasta
  • 1 cup basil pesto (homemade or storebought)
  • 1 cup cherry tomatoes (halved)
  • ¼ cup fresh basil (cut into thin strips (i.e. chiffonade))
  • Parmesan cheese (optional)

Instruction

  • 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 it's 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).