Whole Wheat Rigatoni with Pesto Grilled Chicken "Treat of the Day"

Whole Wheat Rigatoni with Fresh-made Pesto and Grilled Chicken in a Marinara Sauce sprinkled with Cheeeeeeeeeeeeeeeese 

Ingredients

• 2 tsp Olive Oil
• 2 cups Pesto
• 2 Chicken Breasts
• 1 box Whole Wheat Rigatoni
• 1 15 oz can of flavored tomato sauce
• 1/4 tsp of oregano
• 1/2 tsp of basil

Cook the pasta per instructions, making sure to season the water with salt and olive oil to reduce bubble-over. While the pasta is doing the damn thing, heat a skillet with some EVOO and pan fry your chicken breasts. Remove chicken from heat after fully cooked and cut into manageable bite size pieces. Rinse and drain pasta once it is done cooking. In your empty pasta pot, add the can of tomato sauce and heat over medium-low. While sauce is heating, add fresh herbs to the sauce to enhance flavors. Add the chicken into the sauce and simmer for 3 minutes. Top the pasta with the sauce then garnish with either Parmesan cheese or Feta cheese and fresh parsley. Enjoy.