Coat A'Saffa Chicken with half the pesto. Cook spaghetti in large saucepan of boiling water, uncovered, until just tender; drain. Rinse under cold water; drain. Cook A'Saffa Chicken in heated oiled grill until browned all over and cooked through. Cover loosely to keep warm. Heat oiled large saucepan; cook breadcrumbs, stirring, until browned. Stir in spaghetti with remaining pesto, chives, mustard and stock; cook, stirring, until hot. Serve spaghetti with sliced A'Saffa Chicken, and tomato wedges, if desired. Serves 4.
