8 oz whole wheat rigatoni pasta
2 large garlic cloves, coarsely chopped
1/2 cup reduced-fat sour cream
1 cup packed fresh basil leaves
2 tablespoons chopped fresh flat-leaf parsely
Pinch of crushed red pepper
1/2 cup grated Parmigiano-Reggiano cheese
1 tablespoon chopped toasted pine nuts
Salt
Freshly ground black pepper
6 oz chopped skinless breast meat from a rotisserie or roast chicken (about 2 cups)
1 cup grape or cherry tomatoes, cut in-half

8 oz whole wheat rigatoni pasta 2 large garlic cloves, coarsely chopped 1/2 cup reduced-fat sour cream 1 cup packed fresh basil leaves 2 tablespoons chopped fresh flat-leaf parsely 1/2 cup grated Parmigiano-Reggiano cheese 1 tablespoon chopped toasted pine nuts 6 oz chopped skinless breast meat from a rotisserie or roast chicken (about 2 cups) 1 cup grape or cherry tomatoes, cut in-half

Bring a large pot of salted water to a boil. Add the rigatoni and cook according to package directions; drain.
While the pasta is cooking, combine the garlic and sour cream in the bowl of a food processor, and pulse until the garlic is finely chopped. Add the basil, parsley, crushed red pepper, 1/4 cup of the Parmigiano-Reggiano, and pine nuts. Puree until the sauce is smooth. Season with salt and pepper to taste. Set aside.
In a large bowl, toss the pasta, chicken, and tomatoes with the pesto. Season with salt and pepper to taste, if desired. Top the pasta with the remaining cheese, and serve.