Chicken Fresca

Ingredients 12 ounces fresh broccoli florets (rinsed)
2 tablespoons sun-dried tomatoes
1 (16-ounce) bag frozen cavatelli pasta
1 lb boneless chicken cutlets
cooking spray
1/2 teaspoon salt
1/8 teaspoon pepper
1 (7-ounce) can portabella mushrooms (undrained)
1/2 cup grape tomatoes (rinsed)
1 tablespoon basil pesto
2 tablespoons butter
2 tablespoons grated Parmesan cheese

Steps

1. Fill large saucepan 3/4 full of water. Cover and place on high to boil for pasta. Preheat 2-sided tabletop grill.
2. Cut broccoli into bite-size pieces, if needed. Slice sun-dried tomatoes into 1/8-inch-wide strips; set both aside.
3. Stir pasta into boiling water. Boil 8 minutes, stirring occasionally, or until tender.
4. Coat chicken with cooking spray, then season with salt and pepper. Place chicken on grill (wash hands); close lid and grill 3–4 minutes or until internal temperature is 165°F. Use a meat thermometer to accurately ensure doneness. (If using regular grill, double cooking time, turning once.)
5. When pasta has cooked 8 minutes, stir in broccoli, mushrooms, sun-dried tomatoes, and grape tomatoes. Return to boil and cook 1–2 minutes or until broccoli is tender.
6. Drain pasta mixture and return to pan. Stir in pesto, butter, and cheese; cover and let stand 3 minutes.
7. Remove chicken from grill and cut into 1/4-inch-wide strips. Add to pasta mixture, toss, and serve.

(Recipe Courtesy of Publix Apron's Simple Meals)