This recipe was slightly adapted from the recipe originally made by Debbie in 2010. You can find her recipe at this link: http://freezerfriendz.blogspot.com/2009/09/grilled-chicken-with-pesto-pasta-by.html
6 chicken breasts
1/2 bottle Italian dressing
1 box bow tie pasta
1 recipe Pesto (see recipe below)
Pesto (from the Better Homes and Gardens Cookbook)
1 cup firmly packed fresh basil leaves
1/2 cup firmly packed parsley springs with stems removed
1/2 cup grated Parmesan cheese
1/4 cup walnuts
1 large clove garlic, minced
1/4 teaspoon salt
1/4 cup olive oil
1/4 cup milk
Combine the chicken breasts and Italian dressing in gallon-size freezer bag. Freeze flat.
Prepare pesto: Combine all ingredients, except the oil and milk, in a food processor. Cover and process until a paste forms. Gradually add the oil and process until the consistency is like soft butter. Transfer the pesto to a mixing dish and whisk in about a quarter cup of milk. Freeze in pint size Ziploc freezer bag.
Thaw chicken breasts and pesto in the refrigerator. Leave the pesto covered until you are ready to use it, or lightly coat it with olive oil (this keeps the pesto from turning brown).
Grill the chicken breasts (or bake in the oven). Slice the breasts into strips.
Cook the pasta according to the package directions. When the pasta is done, drain and return to the cooking pot. Add the pesto directly to the pasta and stir until the pasta is completely coated. Place chicken on top of the pasta.