1. Cut chicken into 1-inch cubes. Set a resealable plastic bag in a shallow dish. In the bag, combine pesto, lemon juice, 1 Tbsp. olive oil, and 1/2 tsp. each salt and black pepper. Add chicken, seal, and turn to coat; refrigerate 4 to 8 hours.

2. Cut radicchio into 8 wedges, then cut each wedge crosswise in half so each piece is about 1 1/2 to 2 inches across and 3/4 inch thick. If using wood skewers, soak them in water at least 30 minutes before grilling. Thread two pieces of radicchio on each of eight 10- to 12-inch skewers. Drizzle with 1 Tbsp. olive oil and sprinkle with 1/4 tsp. each salt and pepper.

3. Remove chicken from marinade, reserving marinade. Add marinated chicken pieces to the skewers.

4. Preheat an outdoor grill to medium (350°F to 400°F); brush cooking grates clean and lightly oil. (Or set a grill pan over medium-high and brush with oil.)

5. Grill 8 to 10 minutes, occasionally brushing with reserved marinade before turning skewers over halfway through, until chicken is fully cooked (165°F) and radicchio is charred. If you like, top with fresh basil. Serve with Parmesan Cream Sauce for dipping.

Parmesan Cream Sauce

In a small saucepan bring 1 cup heavy cream and 2 smashed garlic cloves to a boil over medium. Reduce heat and simmer until thickened and reduced to 3/4 cup, about 12 minutes. Remove from heat; remove garlic and discard. Add 1/2 cup grated Parmesan cheese and 1/4 tsp. black pepper, stirring until cheese is fully melted. If the sauce cools and firms before serving, gently rewarm over low heat. Makes 3/4 cup sauce.Nutrition analysis per serving: 246 calories, 5 g protein, 3 g carbohydrate, 24 g total fat (15 g sat. fat), 76 mg cholesterol, 0 g fiber, 2 g total sugar, 20% Vitamin A, 0% Vitamin C, 197 mg sodium, 10% calcium, 1% iron