This is a super easy pasta dish recipe I saw in the BHG special publication magazine Mixing Bowl. I used pesto from my freezer but you can also make your pesto fresh or use prepurchased. While the water is boiling for your pasta, grill or pan cook a couple of chicken breasts. I cut off all the fat and sprayed each breast lightly with olive oil then sprinkled it with Montreal Chicken Seasoning. I threw them on the George Foreman grill (alsp sprayed with canola oil) and grilled them until cooked through, about 8 minutes or so (this will depend on the width of your chicken breast, so you can check with a meat thermometor or just cut them open to make sure they are no longer pink inside).
While the pasta was cooking, I sliced the chicken breast and put the thawed pesto in the bottom of the bowl.
I tossed the hot pasta with the pesto and added the chicken breast slices and parmesan cheese on top. Delicious!