Preheat grill. Meanwhile, break pasta in half and place in large kettle. Stir in the water, tomato pesto, capers, and butter; cover and bring to a boil on medium-high stirring often. I know this sounds strange, but this is how you'll cook the pasta. When pasta comes to a boil, reduce to medium and simmer 6-9 minutes stirring often, until most of liquid is absorbed.
Place chicken on grill while waiting for pasta to cook. Grill for 6-7 minutes, turning occasionally.
When the pasta is done, immediately stir in the arugula and cook for 1 minute or until the leaves are wilted. Arrange pasta in a 9 X13 pan. Slice chicken thinly and arrange on top of pasta. Sprinkle with cheese and serve.
Yield - 4 servings
You can also use Perdue's tomato basil boneless chicken breasts that are pre-packaged instead of plain chicken breasts.