Recipe: Heat the butter in a skillet and sauté the shallots for 2-3 minutes. Slice the grilled chicken breast to strips and throw them in the skillet together with the sun-dried tomatoes. Add, also, the pesto sauce and blue cheese, and after 1 minute - the cooking cream. Make sure you are using pesto with less oil in it. Reduce the sauce in the pan for about 2 minutes to thicken a little bit. Boil the rigatoni according to the package directions and toss them with the blue cheese - pesto - cream sauce. Sprinkle with the fresh parsley. This recipe serves two.