Grilled Chicken and Penne with Walnut Pesto Sauce

1/2 C walnut pieces
3/4 C pre-washed basil leaves
1 Tbsp grated Parmesan
1 tsp freshly chopped garlic
1/2 C extra virgin olive oil
salt and pepper to taste
2 6oz boneless chicken breasts
2 C penne pasta, cooked to al dente
1/2 C diced tomato
1 tsp grated Parmesan
1 tsp extra virgin olive oil

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