Fettuccine with Pesto, Lemon, Tomatoes and Parmesan
Cook the fettuccine in salted, boiling water according to the instructions on the box. Drain, reserving one cup of the pasta water.
Return the pasta to the pot and toss with the olive oil, pesto, Parmesan cheese, lemon juice and zest, and parsley. Season with the salt and pepper. Drizzle with the reserved pasta water and toss until the pasta is coated in the sauce.
Top each serving with the cherry tomatoes, remaining grated Parmesan and sliced grilled chicken.
Yields 6 servings.