Grilled Chicken and Pesto Farfalle

Ingredients

1 ¾ pounds skinless, boneless chicken breast halves
1-teaspoon salt, divided
¾ teaspoon freshly ground black pepper, divided
Cooking spray
20 ounces uncooked farfalle (bow tie pasta)
1-tablespoon butter
3 garlic cloves, minced
1 ½ cups 1% low-fat milk, divided
2 tablespoons all-purpose flour
1 (3.5 ounce) jar commercial pesto (about 1/3 cup)
¾ cup half-and-half
2 cups (8 ounces) shredded fresh Parmesan cheese, divided
4 cups halved grape tomatoes (about 2 pints)
½ cup chopped fresh basil

Directions

1.  Preheat grill to medium-high heat
2. Sprinkle chicken evenly with ¼ teaspoon salt and ¼ teaspoon pepper. Place chicken on grill rack coated with cooking spray; grill 10 minutes or until done, turning after 6 minutes. Remove from grill; let stand 5 minutes. Cut chicken into ½ inch pieces; keep warm.
3. Cook pasta according to package directions, omitting salt and fat. Drain in colander over a bowl, reserving ¼ cup cooking liquid. Place pasta in large bowl.
4. Heat butter in a medium saucepan over medium heat. Add garlic to pan; cook 1 minute, stirring occasionally. Combine ½ cup milk and flour in a small bowl, stirring with a whisk. Add milk mixture to pan, stirring constantly with a whisk. Stir in pesto. Gradually add remaining 1-cup milk and half-and-half, stirring constantly with a whisk. Cook 8 minutes or until sauce thickens, stirring frequently. Add ¼ cup reserved cooking liquid, remaining ¾ teaspoon salt, remaining ½ teaspoon pepper, and 1-cup cheese; stir until cheese melts.
5. Add chicken and sauce to pasta, tossing well to coat. Add tomatoes and basil; toss gently. Sprinkle with remaining 1-cup cheese. Serve immediately.