Coat grill with non-stick vegetable spray

Preheat gas grill or start briquettes, leaving the lid on

The grill needs to be HOT to properly seal the juice into the meat. Combine lime juice, Roses lime juice, Lemon Basil Pesto, pepper, and olive oil in a small microwave dish, and cook on high for about 1 minute, or long enough for it to boil briefly

Trim all fat from the chicken breasts

Using a basting brush, paint the breasts with the pesto mixture being sure to deposit bits of pepper on the chicken

Place chicken breasts on grill and cover again, cooking for about 3 min- utes, or long enough to sear lines into the breasts

Paint the tops of the breasts, turn, then paint the seared side

Turn again after about 5 minutes, changing the angle to sear a nice cross pattern into the breasts, painting before and after each turn

After both sides have been turned twice, remove from grill and shred into bite-sized chunks with two forks. Meanwhile, cook bowties in until al dente, and drain

In a large saute pan, melt butter and add sour cream and milk

Simmer gently, stirring con- stantly for 3 minutes

Slowly add cheese, stirring constantly

Place mushrooms, scallions, and broc- coli in a ceramic dish and dot with a pat of butter

Cook, covered with plastic wrap, in the microwave on high for 4 minutes

Immediately add vegetables to sauce along with shredded chicken breast

Stir to coat with sauce and season to taste with salt and freshly ground black pepper. Place pasta on individual plates and top with sauce

Pass with freshly grated Parmesan cheese

Serves 4 to 6