This Pesto Pasta Salad with Grilled Chicken is an easy and delicious weeknight meal. Serve it cold as a summer pasta salad or hot as a delicious winter entree!



Ingredients
2 boneless, skinless chicken breasts
1/2 tsp salt
1/2 tsp pepper
16 oz farfalle pasta
1 cup basil pesto (homemade or storebought)
1 cup cherry tomatoes, halved
1/4 cup fresh basil, cut into thin strips (i.e. chiffonade)
Parmesan cheese (optional)

Instructions
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.)

next instructions : www.spicedblog.com