Ingredients:
3/4 lb boneless skinless chicken breasts 
1/2 lb rigatoni pasta
2 carrots, sliced
1 cup 2% low-fat milk 
1 1/2 tablespoons unsalted butter 
1 1/2 tablespoons flour
3 tablespoons fresh grated parmesan cheese 
PInch teaspoon white or black pepper
1/8 cup prepared pesto sauce 
Pinch teaspoon red pepper flakes 
1 garlic clove, crushed 
1/2 tablespoon olive oil 
Salt to taste

Instructions:
Cook the rigatoni according to package directions, boiling the carrots with the rigatoni. Drain, place back in the pot, and stir in the olive oil (to avoid sticking).

Grill the chicken breasts on an indoor grill, 6 minutes per side or until juices run clear. Cut into strips. 
 
Melt the butter in a medium saucepan over medium heat.  Slowly whisk in the flour  until smooth and the consistency of wet sand.   Add milk gradually, whisking well after each small addition, then until no clumps can be seen.  Heat over medium, whisking constantly, until heated and thick (sauce will thicken the more you cook it).
 
Add the pesto sauce and mix well.  Sprinkle the parmesan in, and whisk. Add the crushed garlic, pepper, and
red pepper flakes.  Remove from heat, and add salt to taste. 
 
Pour over rigatoni and carrots, mix and serve.

Found in the fridge:  tomatoes about to turn, basil.  Found in the pantry:  Pasta, white beans. 

I remembered that I had seen this recipe in Ellie Krieger's cookbook, The Food You Crave.

Ingredients:
3 large tomatoes, cut into wedges
4 cloves garlic, unpeeled
2 tablespoons olive oil
1/4 teaspoon salt
Freshly ground black pepper
1 (15 oz) can cannellini beans
1/2 pound penne pasta
1/4 cup fresh basil leaves, torn
2 tablespoons freshly grated Parmesan

Instructions:

Preheat the oven to 450 degrees F.

Slice each tomato into 8 wedges and discard the seeds. Put the tomato wedges and garlic into a 9 by 13-inch roasting pan. Drizzle with 1 tablespoon of olive oil and sprinkle with salt and a few turns of pepper. Roast in the oven, uncovered, for 40 minutes.

Drain the beans into a large colander in the sink. Cook the pasta according to the directions on the package. Drain the pasta into the colander containing the beans, so the hot pasta water will warm the beans. Return drained pasta and beans to the pasta pot.

When the tomatoes are done, pick out the garlic cloves, squeeze the garlic out of the skin into a small bowl and mash with a fork. Pour the roasted tomatoes into the pasta pot, add the garlic, the remaining 1 tablespoon of olive oil, the basil and additional salt and pepper, to taste. Toss to combine. Serve topped with the
Parmesan.