Pesto Pasta with Grilled Chicken

2 boneless skinless chicken breasts
½ tsp salt
½ tsp pepper
8 oz farfalle pasta can use penne pasta
1/2 cup basil pesto sauce homemade or store bought
1 cup cherry tomatoes halved
¼ cup fresh basil leaves cut into thin strips (i.e. chiffonade)
Parmesan cheese, optional

Season the chicken breasts with salt and pepper.
Grill the chicken over medium-high heat for 5-7 minutes per side, or until completely cooked. Transfer chicken to a cutting board and slice into strips. (Note: If it's too cold to grill or you don't have a grill, you can sauté the chicken breasts in a skillet with a little bit of olive oil instead.)
Meanwhile, boil the pasta until al dente according to the package instructions. (Note: I usually cook the pasta for 1-2 minutes less than the package suggests so that the pasta still has some texture.)
Rinse and drain pasta and set aside. (Tip: When using cooked pasta for a salad, toss it in a large bowl with a couple Tbsp of milk once it's cooked. The milk helps prevent the pasta from sticking together.)
Using a large bowl, mix together the pesto, pasta and chicken. Stir until well combined and place in the refrigerator until chilled.
Stir in the cherry tomatoes and fresh basil immediately before serving.
Finish with freshly grated Parmesan cheese (optional).