1 c basil leaves
2 tbps c pine nuts
3 cloves garlic
1/4 c olive oil
2 tbps c parmesan cheese
salt and pepper to taste (about 1/2 tsp of each)
4 tbsp flour
1 tbsp butter
1/4 c chicken stock
1/2 fat free half & half
1/4 c Fontina cheese
2 c Penne pasta
2 grilled thinly sliced or  pounded thin chicken breasts

Mix first three ingredients in a food processor. While running processor, drizzle in olive oil slowly. Scrape sides and add cheese. Process until blended and smooth. Set aside.

Drizzle olive oil over chicken breasts and add couple of dashes of salt and pepper on both sides. Heat grill until hot and grill chicken until done. Set aside.

Boil pasta by directions.

In a medium deep sauce pan, heat butter over medium heat until just melted. Add flour. Stir with a whisk and add in chicken broth. When a thick sauce appears, add  pesto. Stir frequently with wisk incorporating all ingredients to a medium-thick consistency. Turn heat to low.

Cut up Fontina into cubes and whisk into sauce until blended.

Drain pasta. Add to sauce. Chop chicken pieces. Add to sauce.

Incorporate all ingredients and serve in a big pasta bowl. Top with freshly grated parmesan cheese.

Garnish with fresh torn basil leaves over top.

Serves 4.