Grilled Chicken and Spinach Basil Pesto Farfalle

Today I harvested the basil from the garden. I wanted to make a pesto recipe and remembered an old pesto recipe I had tried before. This recipe was easy, filling and super yummy! I hope you like it!

Serves 8 ( 8 points + )

• 1-½ lbs. boneless, skinless chicken breasts
• salt, pepper and garlic powder to taste
• 12 oz. farfalle noodles ( bow-tie pasta)
• 2 c. cherry or grape tomatoes, halved
• 3 garlic cloves, crushed
• 1 c. packed basil leaves
• 2 c. packed fresh spinach leaves
• ½ c. grated Parmesan cheese
• ¼ c. walnuts, chopped
• 1c. fat-free chicken broth

Season chicken with salt, pepper and garlic powder. Grill chicken over medium heat until juices run clear. Cut into bite-sized pieces.

Cook pasta according to package directions.

Place pasta, chicken and tomatoes in a large serving bowl. Combine garlic cloves, basil, spinach, Parmesan cheese, walnuts and chicken broth in a food processor and process until smooth. Pour over pasta mixture and toss to coat.