Chicken Angelina

• multi-grain thin spaghetti↗8 ounces
• water↗2 1⁄2 cups
• sun-dried tomato pesto↗1⁄3 cup
• capers↗1 tablespoon
• butter↗2 tablespoons
• boneless chicken breasts↗4
• fresh arugula↗3 ounces

Step-by-step instructions

1. 1

   Preheat grill. Meanwhile, break pasta in half while placing in a large saucepan. Stir in water, tomato pesto, capers, and butter. Cover and bring to boil on medium-high, stirring often.

2. 2

   Place chicken on grill, close lid. Grill for 6-7 minutes, turning occasionally, or until internal temperature reaches 170 degrees F.

3. 3

   When past boils, reduce to medium and simmer 6-9 minutes, stirring often, until most of liquid is absorbed.

4. 4

   Stir arugala into pasta and cook 1-2 more minutes, stirring often, until leaves are wilted. Slice chicken thinly and arrange over pasta.