Creamy Lemon-Pesto Chicken

• 2 teaspoons lemon zest
• 2 tablespoons butter, melted
• 2 tablespoons all-purpose flour
• 1 cup milk (can use 2%)
• 1 teaspoon minced garlic
• 1/2 cup prepared basil pesto
• 6 chicken breasts, boneless and skinless (about 4 ounces each)
• 1 tablespoon lemon-pepper seasoning (can sub any zesty lemon rub or mix)
• 12 ounces uncooked linguine (can sub other pasta)
• 2 plum tomatoes or 2 roma tomatoes
• 1/4 cup thinly sliced fresh basil leaf

1. Combine butter and flour; whisk until smooth. Add lemon zest, milk and garlic to butter mixture; whisk well. Microwave, covered, on HIGH 3-4 minutes or until thickened, stirring every 60 seconds. Add pesto; mix well.
2. Season chicken with rub. Grill chicken for 12-15 minutes, or until done (165 degrees).
3. Meanwhile, cook pasta according to package directions; drain. Set pasta aside and keep warm.
4. Seed and dice tomatoes. Serve chicken and sauce over pasta; garnish with tomatoes and basil.

lemon zest, butter, flour, milk, garlic, basil pesto, chicken breasts, lemonpepper, linguine, tomatoes, basil leaf

Taken from www.food.com/recipe/creamy-lemon-pesto-chicken-463747 (may not work)