Grilled Chicken and Pesto Farfalle

Ingredients

• 0.8 teaspoon pepper black divided freshly ground
• 1 tablespoon butter 
• 20 ounces farfalle pasta uncooked (bow tie pasta)
• 2 tablespoons flour all-purpose
• 0.5 cup basil fresh chopped
• 3  garlic clove minced
• 4 cups grape tomatoes halved ( 2 pints)
• 0.8 cup half and half 
• 1.5 cups milk 1% low-fat divided
• 8 ounces parmesan fresh shredded divided
• 3.5 ounce basil pesto ()
• 1 teaspoon salt divided
• 1.8 pounds chicken breast halves boneless skinless

Equipment

• bowl
• frying pan
• sauce pan
• whisk
• grill
• colander

Directions

1. Prepare grill to medium-high heat.
2. Sprinkle chicken evenly with 1/4 teaspoon salt and 1/4 teaspoon pepper.
3. Place chicken on grill rack coated with cooking spray; grill 10 minutes or until done, turning after 6 minutes.
4. Remove from grill; let stand 5 minutes.
5. Cut chicken into 1/2-inch pieces; keep warm.
6. Cook pasta according to package directions, omitting salt and fat.
7. Drain in colander over a bowl, reserving 1/4 cup cooking liquid.
8. Place pasta in large bowl.
9. Heat butter in a medium saucepan over medium heat.
10. Add garlic to pan; cook 1 minute, stirring occasionally.
11. Combine 1/2 cup milk and flour in a small bowl, stirring with a whisk.
12. 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.
13. 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.
14. Add chicken and sauce to pasta, tossing well to coat.
15. Add tomatoes and basil; toss gently.
16. Sprinkle with remaining 1 cup cheese.
17. Serve immediately.