8-oz. multigrain thin spaghetti 2-1/2 cups water
1/3 cup sun-dried tomato pesto
1 Tbsp. capers
2 Tbsp. butter
4 tomato/basil boneless, skinless chicken breast
2 cups baby arugula leaves
2 Tbsp. shredded Parmesan cheese

Preheat your grill.

Meanwhile brake pasta in half while placing in a large saucepan. Stir in water, tomato pesto, capers and butter. Cover and bring to a boil on medium-high stirring often.

Place chicken on the grill. Grill 6-7 minutes, turning occasionally or until internal temperature reaches (170*). Use a meat thermometer to accurately ensure doneness.

When pasta boils, reduce heat to medium and simmer 6-9 minutes, stirring occasionally, until most liquid is absorbed.

Stir arugula into pasta and cook until leaves are wilted. Slice chicken thinly and arrange over pasta. Sprinkle with cheese and serve.

This is good served with cucumber and tomato salad with your choice of dressing and Italian bread.

NOTE: You can get the tomato/basil chicken breast at a Publix Super Market in the South. but you can use regular chicken breast and add 1 tsp. dry basil, crushed and a small bit of diced, fresh tomatoes or canned drained about 1/4 cup.

Recipe Source: Publix Super Markets