Pesto Chicken and Roasted Tomato Penne

• 8 oz penne pasta
• 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
• 2 cups cherry tomatoes, halved
• 1/2 cup store-bought basil pesto
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• 1 teaspoon dried oregano
• Salt and pepper to taste
• 1/4 cup grated Parmesan cheese
• 2 tablespoons pine nuts, toasted (optional)

Steps

1. 1 Preheat oven to 400°F. Toss cherry tomatoes with 1 tablespoon olive oil, oregano, salt, and pepper. Roast for 20 minutes.
2. 2 Meanwhile, cook penne according to package instructions. Drain and set aside.
3. 3 Season chicken with salt and pepper. Heat remaining olive oil in a large skillet over medium-high heat. Cook chicken until golden and cooked through.
4. 4 Add garlic to the skillet with the chicken for the last minute of cooking.
5. 5 Combine cooked penne, roasted tomatoes, pesto, and chicken in a large bowl. Toss to coat.
6. 6 Sprinkle with Parmesan cheese and pine nuts before serving.

Equipment

• skillet
• baking sheet
• large bowl

Variations

• Add sautéed spinach for extra greens or swap chicken for shrimp for a seafood twist.

Substitutions

• Substitute penne with fusilli or farfalle if preferred. Use spinach pesto for a different flavor profile.

Pairings

• Pairs well with a crisp white wine like Pinot Grigio or a refreshing iced tea.

Nutrition

Tips

• For a richer flavor, add a splash of pasta water when tossing everything together.
• Use fresh basil pesto if available for a brighter taste.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat with a splash of water in the microwave.

Freezing: Freezes well for up to 2 months. Thaw overnight in the fridge and reheat gently on the stove with a splash of milk or water.

Serving Suggestions

• Serve with a fresh green salad or garlic bread for a complete meal.

FAQ