Chicken Angelina

Ingredients

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

Directions

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.