Pesto Pasta with Chicken

In a plastic, resealable food storage bag, mix together salad dressing and 2 tablespoons Classico traditional basil pesto pasta sauce. Place chicken into a bag and turn until evenly coated. Close bag and marinate in refrigerator for 1 hour, or overnight if desired, turning occasionally.

Preheat grill on medium heat. Remove chicken from refrigerator, discarding marinade and bag. Grill chicken for 8 to 12 minutes, or until cooked through and internal temperature reaches 165 degrees, turning occasionally. Allow to cool for 5 minutes and cut into thin slices.

Meanwhile, cook according to package instructions and drain. Toss hot pasta with remaining 10 tablespoons Classico traditional basil pesto pasta sauce until evenly coated. Serve hot with sliced chicken.

Tip: If desired, add 1/2 cup of sliced olives or chopped roasted red peppers. 