Chicken Pesto Pasta and Garlic Knots

The other day, I was really wanting some Chicken Pesto Pasta, so I started searching for a good, tasty recipe. I came across one that not only looked like it would taste delicious, but it was a bit healthier than most of the recipes. Don't let the use of fat free half and half throw you off, you can't even tell its fat free. My dad and I really liked this..my mom not so much a fan. My sister Diana came over the next day, had some of the leftovers, and really liked it too. I think its a keeper! And of course, I made some garlic knots, my family's personal favorite. They are really simple and very delicious. The dough I used is also really low calorie. Enjoy!! (We doubled the recipe below, and we had plenty of leftovers!)

Chicken Pesto Pasta
1 Tbsp olive oil
About 10-15 pieces of grilled chicken strips (or about 3 cooked chicken breasts)
2 cloves garlic, finely chopped
1 Tbsp Butter of margarine
1 1/2 tsp flour
1 1/2 cup fat-free half-and-half
2 Tbsp pesto
1/2 lb Farfalle, cooked and drained
2 tsp. basil

Cook chicken in a pan with oil until well done. Remove chicken from the pan and set aside for later. Add butter, garlic, and flour, mixing until bubbly. Add half-and-half and stir until combined. Whisk in the pesto and bring to a boil, cooking until thickened. Add basil, or other spices if you please. Add chicken and cooked farfalle to the pan and toss to coat well.

**Note** I noticed that when I was making the mixture, it wasn't white and kind of had a brownish look to it (probably from some of the debris from cooking the chicken). If this happens, don't worry. It will end up being white after your done.

Garlic Knots
1 tube of pillsbury breadsticks
1 cube butter or margarine
1 Tbsp. garlic salt
1 Tbsp. Italian Seasoning
1/4 grated cheese
Parmesan Cheese (for topping)

Place breadsticks on greased cookie sheet. Cut each stick in half (unless you want larger knots). Tie each piece into a knot. Bake in over according to package (I believe its 375 for 10-12 minutes). While baking, put butter, garlic salt, italian seasoning, and grated cheese, into small sauce pan and melt. The cheese doesn't really melt, but it adds a nice flavor. Continue stirring once melted and put on low heat. When knots are done, dip into butter mixture and cover. Sprinkle knots with parmesan cheese.