Step 1

Toast pine nuts on a baking sheet in a 350°F oven for 3-6 minutes until golden. Set aside.

Step 2

Marinate chicken in balsamic, 2 tablespoons olive oil, salt and pepper.

Step 3

Preheat your grill over high heat. Grill your chicken cutlets 2-3 minutes per side, or until your chicken reaches an internal temperature of at least 165°F. Slice chicken into bite-sized pieces. Wrap chicken in foil and place in a 170-degree oven to keep warm.

Step 4

In a large pot, sweat onion and garlic for 2-3 minutes in a ¼ cup olive oil over medium heat. Add in half-and-half, tomato paste, and salt and pepper to taste. Stir and heat over medium-low until just hot (not bubbling). Turn heat to the lowest setting when hot (to keep warm).

Step 5

Boil pasta. When al-dente, reserve ¼ cup pasta water before draining pasta.

Step 6

Add pasta, toasted pine nuts, sliced chicken, basil, sliced sun-dried tomatoes, a handful of basil, and a handful of parmesan to the cream mixture. Add a splash of pasta water and stir until combined.

Step 7

Serve right away, with more basil and parmesan to garnish.