12 oz Cooked boneless, skinless chicken breast, cut into 1/2-inch pieces
12 oz Cherry tomatoes, halved
3/4-1 cup Basil pesto, divided
8 oz Whole-grain pasta of choice
Grated parmesan (optional)
In a medium skillet heat oil over medium-high heat. Add chicken and tomatoes; cook and stir 3-4 minutes or until tomatoes begin to soften. Stir in 1/4 cup of the pesto; toss to coat. Remove pan from heat; set aside.
Meanwhile, in a large pot cook pasta al dente according to package directions. Reserve 1/2 cup of the pasta water. Drain pasta; return to pot. If pasta appears dry, gradually add reserved water and toss to coat until moist.
Add remaining pesto; toss to coat. Transfer to a serving bowl.
Top pasta with chicken mixture, and serve with grated Parmesan.