Ingredients

• 8 ounces multigrain thin spaghetti
• 2 ½ cups water
• ⅓ cup sun-dried tomato pesto
• 1 tablespoon capers
• 2 tablespoons butter
• 4 tomato/basil boneless skinless chicken breasts (about 1 ¼ lbs)
• 3 ounces baby arugula leaves (2 cups)
• 2 tablespoons shredded Parmesan cheese

Steps

1. Preheat grill. Meanwhile, break pasta in half while placing in large saucepan. Stir in water, tomato pesto, capers, and butter. Cover and bring to boil on medium-high, stirring often.
2. Place chicken on grill, using tongs; close lid (or cover loosely with foil). Grill 6-7 minutes, turning occasionally, or until internal temperature reaches 170°F. Use a meat thermometer to accurately ensure doneness.
3. When pasta boils, reduce to medium and simmer 6-9 minutes, stirring often, until most of liquid is absorbed.
4. Stir arugula into pasta and cook 1-2 more minutes, stirring often, until leaves are wilted. Slice chicken thinly and arrange over pasta. Sprinkle with cheese and serve.

Ingredients

• 4 firm, ripe peaches
• 1 tablespoon sugar
• Cooking spray
• 4 Bakery Calypso Crunch cookies
• ¼ cup caramel sauce
• ½ cup whipped cream

Steps

1. Preheat grill (or grill pan) on medium. Halve peaches; remove and discard pits. Sprinkle cut sides with sugar; let stand 5 minutes.
2. Coat cut sides of peaches with spray. Place cut-side down on grill; close lid (or cover loosely with foil) and grill 3–5 minutes until golden.
3. Flip peaches; cover and cook 3–7 more minutes until desired tenderness. (Grill times may vary widely depending on ripeness of peaches.) Remove peach skins, if desired, by squeezing each cooked peach half gently with fingertips until skins slip off; discard skins.
4. Crumble 1 cookie each into 4 dessert dishes. Add peach halves, drizzle with caramel sauce, and top with whipped cream. Serve.