Grilled Chicken Pesto with Fresh Tomato Pasta

Here's a very simple but pleasing grilled chicken, with fresh summer pesto flavors. Make sure you have plenty of fresh summer tomatoes; they make a very fresh, cool complement to the warm pasta.

Two small chicken breast halves, boneless, skinless

1 large or two medium ripe tomatoes, diced (about 2 cups)

2 Tbsp fresh basil leaves, julienned

1 clove garlic, minced through a press

1 Tbsp sherry or wine vinegar

1 Tbsp olive oil

1/2 lb small pasta (I used Mezzi Rigatoni)

2 Tbsp favorite pesto

Preheat grill to high. Bring a medium pot of water to a boil for the pasta. Salt pasta water generously and cook pasta until al dente.

Meanwhile, season the chicken with salt and pepper to taste. Grill breasts, about 3-4 minutes on first side. Flip and top each breast with half the pesto.

Grill another 3-4 minutes, until just cooked through. Remove chicken to a platter and allow to rest a few minutes.

When the pasta is cooked al dente, drain. Toss the tomatoes together with the basil, garlic, vinegar and oil.

Toss gently with the pasta.

Turn pasta out into a serving dish.

Slice chicken on the bias and lay atop the pasta. Serves 2-3.

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