Chicken and Pesto Pasta

3 chicken breasts
1 bag whole wheat penne pasta
1/2 cup homemade basil and spinach pesto (see recipe on previous post)
2 cups grape tomatoes, halved
salt and pepper
extra virgin olive

Cut chicken into bite-size pieces, season with salt and pepper, and saute in hot skillet until cooked through and golden brown. Remove from heat and set aside.

Cook pasta until al dente, according to package directions. Reserve 1/2 cup of pasta cooking water. Drain pasta. Add 1 tablespoon olive oil and 2 tablespoons pesto to bottom of pasta pot. Add pasta back to pot and toss with tongs or wooden spoon to combine with pesto on the bottom of the pan. Add chicken and remaining pesto to pasta. Toss together, adding tablespoons of pasta water as needed, so mixture is creamy and smooth on the pasta. Add grape tomatoes and gently toss to combine.

Serve hot or cold.