Penne with Chicken and Fresh Herb Sauce

1. Briefly cook tarragon, basil and chives in small pot of boiling water just until bright green; drain. Place in blender, along with ricotta, broth, salt and pepper; blend on high speed until bright green, well-blended and smooth.

2. Heat grill. Cook penne according to package directions, adding bell pepper during last 10 seconds of cooking. Drain, reserving ¼ cup cooking water. Stir reserved water into sauce.

3. Meanwhile, rub chicken with garlic; spray with cooking spray. Grill, covered, over medium heat or coals 8 to 10 minutes or until no longer pink in center, turning once; slice.

4. Slowly heat sauce in medium saucepan over medium-low heat. Spoon sauce over penne and chicken.