1. Preheat the grill to medium heat.
2. Follow the instructions on the pasta package to cook the spaghetti until al dente.
3. Drain the pasta noodles, reserving 1/2 cup of the cooking liquid. (Hold and keep warm until ready to serve with chicken.)
4. While pasta is cooking, trim the chicken breasts into cutlets of even thickness and size for uniform cooking.
5. Season the chicken breast cutlets with pepper and place in a medium bowl.
6. Pour pesto over chicken pieces and use tongs or gloved hand to make sure the chicken is coated on all sides.
7. Place the chicken pieces on the preheated grill, smooth side down and cook for 6-8 minutes.
8. Turn the chicken over and cook an additional 4-7 minutes or until the internal temperature reaches 165°F.
9. Remove from grill and let it rest for a few minutes before slicing.
10. While the chicken is resting, heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the garlic to the hot oil and cook for about 30 seconds to a minute being careful to not burn it.
11. Add the kale, sundried tomatoes with the oil and basil. Stir to combine and cook for 1-2 minutes or until the kale begins to wilt and turn a bright green.
12. Add the cooked pasta to the pan and stir to coat in the kale mixture. If the pasta starts to stick to the pan, add a little of the reserved pasta water as needed.
13. Reduce the heat to low and add 1/2 cup grated parmesan cheese, and stir to combine until the cheese has melted in the pan sauce.
14. Divide the pasta into 4 serving bowls.
15. Slice chicken breasts diagonally and top each bowl of pasta with grilled pesto chicken breast slices.

Chef's Recommendations:

• Add additional salt and pepper to taste.
• Spice up the dish by adding 1/4 teaspoon red pepper flakes when cooking the garlic and kale.
• Garnish with pine nuts, shaved parmesan cheese and fresh basil.