Easy Chicken Pesto Salad

• 8 boneless, skinless chicken pieces
• 1 box of Spiral (or any other bite sized) Pasta
• 1 1/2 cups shredded Parmigiana Reggiano Cheese
• 2 cups halved seedless red grapes
• 1 cup Red Wine Vinegar
• 3 large cloves garlic
• 1/4 cup pine nuts
• 1/2 cup Extra Virgin Olive oil
• 5 Basil leaves
• 2 tbsp Cooking With Greens Go To Blend
• 1 tbsp Cooking With Greens Italian Blend
• Olive oil

Place halved grapes and red wine vinegar in a bowl to lightly pickle. Prepare pasta and drain. Drizzle chicken pieces with olive oil and coat both sides with No Salt Italian Blend and 1 1/2 tbsps Go To Blend. Cook on Medium high heat until browned on both sides. Remove from heat and let set aside. In a Mortal and Pestle, grind garlic, then pine nuts, Basil leaves and a squirt of olive oil. Add in 1/2 tbsp Go To Blend and 1/4 cup parmigiana cheese. Cut chicken in to strips and Add all ingredients in a bowl and toss. Add in remaining red wine vinegar used to pickle grapes. Toss in Arugala. Drizzle with olive oil. Serve topped with parmigiana reggiano cheese and pine nuts.