Pesto Pasta Salad with Chicken

For basil pesto:
2 tablespoons pine nuts
1 small garlic clove, peeled
2 packed cups basil leaves
1/2 cup grated parmesan cheese
1/2 cup olive oil, divided

For pasta salad:
1 pound spiral pasta
2 pounds chicken tenders
1 cup tomatoes, halved
3 tablespoons pine nuts
Zest and juice of 1 lemon

Instructions:
Process 2 Tbsp pine nuts and garlic in a food processor until the texture of coarse sand; about 30 seconds.
Add basil and parmesan cheese, process until a paste forms. Add 1/3 cup olive oil. Process to incorporate; about 10 seconds.
Cook pasta according to package directions. Reserve 1/2 cup of pasta cooking liquid. Drain pasta and rinse with cold water until the pasta is room temperature.
Heat an electric griddle, or large nonstick skillet. Coat with non-stick spray and cook chicken over medium heat until golden on both sides, about 8 minutes total.
Place pasta in a large bowl. Add tomatoes, 1/4 cup pesto, remaining pine nuts, lemon juice and zest. Toss to coat. Add pasta cooking liquid, a few tablespoons at a time, to coat pasta and thin the pesto sauce. Add chicken, toss and serve.