Grilled Chicken and Pesto Farfalle

Grilled Chicken and Pesto Farfalle
Photo by Randy Mayor

Ingredients

  • 3 garlic cloves, minced
  • 2 cups (8 ounces) shredded fresh Parmesan cheese, divided
  • 1 ¾ pounds skinless, boneless chicken breast halves
  • 1 (3.5-ounce) jar commercial pesto (about 1/3 cup)
  • ¾ cup half-and-half
  • 1 ½ cups 1% low-fat milk, divided
  • 2 tablespoons all-purpose flour
  • + 7 more ingredients
    • 1 tablespoon butter
    • 1 teaspoon salt, divided
    • ¾ teaspoon freshly ground black pepper, divided
    • Cooking spray
    • 4 cups halved grape tomatoes (about 2 pints)
    • ½ cup chopped fresh basil
    • 20 ounces uncooked farfalle (bow tie pasta)

1. Prepare grill to medium-high heat. 2. Sprinkle chicken evenly with 1/4 teaspoon salt and 1/4 teaspoon 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...

View full recipe at My Recipes

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