Grilled Chicken and Vegetable Fettuccine

Preheat grill to medium heat.  Grill chicken breasts, turning once, about 20 minutes or until internal temperature reaches 160 degrees.  Cut grilled chicken into bite-size pieces.  Cover and keep warm.

In a small saucepan, heat 1 cup half-and-half and margarine until margarine melts.  Add parmesan cheese gradually, stirring until melted.  

In a small bowl, mix cornstarch and remaining 2 tbsp half-and-half until smooth.  Add cornstarch mixture to Parmesan mixture.  Heat until thickened.  Cover and keep warm over low heat.

Meanwhile, cook fettuccine according to package directions.  Add frozen peas during last 5 minutes of cooking.  Drain and keep warm.

In a medium bowl, coat chicken bites with 1 tbsp pesto sauce.  In a large bowl, mix remaining pesto with cooked fettuccine and parmesan mixture.  Add red bell peppers and summer squash, gently stirring to coat.

Serve fettuccine mixture topped with chicken.