Pasta and Grilled Chicken with Walnut Pesto Sauce

1/2 cup walnut pieces
3/4 cup pre-washed basil leaves
1 tbsp grated Parmesan cheese
1 tsp freshly chopped garlic
1/2 cup extra virgin olive oil
Salt and pepper to taste
2 6-oz boneless chicken breasts
2 cup pre-cooked, penne pasta
1/2 cup diced tomato
1 tsp grated Parmesan cheese
1 tsp extra virgin olive oil

Toast the walnut pieces in a 350 oven for 8 minutes or until brown. Place in a blender with the basil, cheese, garlic, olive oil and salt and pepper.
Turn on the blender and process until you have a smooth paste.
Take the brush and lightly coat the chicken with a little pesto. Place it on a pre-heated grill and cook for 6 minutes. Turn over and cook for an additional 4 minutes.
Place the skillet over moderate heat, add the pasta, spoon the remaining pesto and toss well. Spoon the hot pasta on two pre-heated serving plate, slice chicken breasts and fan over top. Drizzle 1 tsp olive oil and 1 tsp Parmesan cheese over each plate. Garnish with a fresh basil sprig and serve.