Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2  cup           walnut pieces
     3/4  cup           pre-washed basil leaves
   1      tablespoon    grated parmesan cheese
   1      teaspoon      freshly chopped garlic
     1/2  cup           extra virgin olive oil
                        salt and pepper -- to taste
   2      6 oz          boneless chicken breasts
   2      cups          pre-cooked -- (al dente) penne
                        -- pasta
     1/2  cup           diced tomato
   1      teaspoon      grated parmesan cheese
   1      teaspoon      extra virgin olive oil

Preparation:

Toast the walnut pieces in a 350ø oven for 8 minutes or until brown. Place in a blender with the basil, cheese, garlic, olive oil and salt and pepper. Turn on the blender and process until you have a smooth paste. Take the brush and lightly coat the chicken with a little pesto. Place it on a pre-heated grill and cook for 6 minutes. Turn over and cook for an additional 4 minutes. Place the skillet over moderate heat, add the pasta, spoon the remaining pesto and toss well. Spoon the hot pasta on two pre-heated serving plate, slice chicken breasts and fan over top. Drizzle 1 tsp olive oil and 1 tsp Parmesan cheese over each plate. Garnish with a fresh basil sprig and serve.