Grilled Chicken with pasta, pesto, mixed greens
& Balsamic Vinaigrette

For the Chicken: 6 Boneless Chicken Breasts 1 Jar of prepared Pesto ½ cup Balsamic Vinegar Combine pesto and vinegar with Chicken marinate overnight Grill chicken Chill in refrigerator Reserve the liquid for the pasta Slice chicken on the diagonal and set aside For the Salad: Mixed Field Greens Newman's Own Balsamic Vinegarette (or make your own - equal parts olive oil and Balsamic Vinegar and fresh ground pepper) Red Grapes Good quality Parmesan Cheese Fresh ground pepper Lightly toss Greens in vinaigrette - set aside For the Pasta: Rigatoni or other pasta Jar of prepared pesto Cook the pasta Drain and rinse Toss with pesto Add reserved liquid from grill chicken - set aside For the croutons: Slices of Savory Tomato Bread  - or favorite loaf Butter Preheat oven to 350° Butter both sides of bread Cut into squares  Bake until crisp - set aside To Assemble: Mound greens on plate Place pasta in center of greens Place chicken on pasta Add grapes and croutons Garnish with cheese & fresh ground pepper Drizzle chicken with Balsamic vinegar