Great recipe for two, but can be easily increased for a larger group.

Ingredients:

2 Tbsp. Pine Nuts, toasted
2 Chicken Breasts (~4-5 oz)
1/4 Cup Pesto
2 Tbsp Parmesan
​1/3 C Sun-Dried Tomatoes, diced 
4 oz Fresh Mozzarella, diced

2 Tbsp chopped fresh basil
​​4 oz Bow Tie Pasta, cooked
1 Garlic Clove, minced 
1 1/2 Tbsp. sesame oil,
1 1/2 Tbsp. peanut oil
1 Tbsp White wine vinegar

Directions:

Preheat oven to 400 degrees & bring a medium pot of salted water to a boil.
Spread the pine nuts on a foil-lined pan and toast for 2 minutes, remove to large salad bowl.
Add the diced sun-dried tomatoes, diced mozzarella, and fresh basil  in the bowl with the pine nuts.
Pour pesto over the chicken and rub to coat on both sides, season with salt & pepper.
Then evenly top each chicken breast with parmesan cheese & bake for 15-20 minutes or until the 
   internal temperature is 160.
Remove from heat and let rest for 5 minutes
Add the pasta to the boiling water and cook until desired doneness ~ 12-15 minutes.
Rinse and drain the pasta and place pasta in large salad bowl, tossing all ingredients together.
Make a vinaigrette by mixing the minced garlic, oils, and vinegar together well and mix into the
   salad bowl.  Now add salt and pepper to taste.
Cut the chicken in strips or bite-size pieces and add on top of the pasta salad and serve.