Recipe: 10-minute Grilled Chicken and Pesto Farfalle

Published: Apr. 27, 2015 at 12:57 PM EDT|Updated: Apr. 27, 2015 at 1:00 PM EDT
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Italian dishes don't have to take all day to prepare. Chef Todd Fern from the Macaroni Grill has a Grilled Chicken and Pesto Farfalle that only takes ten minutes.


1 3/4 pounds skinless, boneless chicken breast halves

1 teaspoon salt, divided

3/4 teaspoon freshly ground black pepper, divided

Cooking spray

20 ounces uncooked farfalle (bow tie pasta)

1 tablespoon butter

3 garlic cloves, minced

1 1/2 cups 1 percent low-fat milk, divided

2 tablespoons all-purpose flour

1 (3.5-ounce) jar commercial pesto (about 1/3 cup)

3/4 cup half-and-half

2 cups (8 ounces) shredded fresh Parmesan cheese, divided

4 cups halved grape tomatoes (about 2 pints)


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; keep warm.

3. Cook pasta according to package directions, omitting salt and fat. Drain in colander over a bowl, reserving 1/4 cup cooking liquid. Place pasta in large bowl.

4. Heat butter in a medium saucepan over medium heat. Add garlic to pan; cook 1 minute, stirring occasionally. Combine 1/2 cup milk and flour in a small bowl, stirring with a whisk. 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. 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.

5. Add chicken and sauce to pasta, tossing well to coat. Add tomatoes and basil; toss gently. Sprinkle with remaining 1 cup cheese. Serve immediately.

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