Pesto Chicken Penne with Roasted Tomatoes

• 8 oz penne
• 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
• 1 pint cherry tomatoes, halved
• 1/2 cup basil pesto
• 2 cloves garlic, minced
• 2 tbsp olive oil
• 1/2 cup grated Parmesan cheese
• Salt, to taste
• Pepper, to taste
• 2 tbsp fresh basil, chopped (for garnish)

Steps

1. 1 Preheat oven to 400°F. On a baking sheet, toss cherry tomatoes with 1 tbsp olive oil, salt, and pepper. Roast for 20 minutes until softened.
2. 2 While tomatoes roast, cook penne according to package instructions. Reserve 1/2 cup pasta water before draining.
3. 3 In a large skillet, heat remaining 1 tbsp olive oil over medium heat. Add chicken and cook until golden and cooked through.
4. 4 Add minced garlic to the skillet with the chicken and cook for an additional minute.
5. 5 Stir in pesto until chicken is coated. Add cooked penne and roasted tomatoes to the skillet.
6. 6 Toss to combine, adding reserved pasta water a splash at a time if needed for consistency.
7. 7 Remove from heat and stir in Parmesan cheese.
8. 8 Serve immediately, garnished with fresh basil.

Equipment

• Large skillet
• Baking sheet
• Colander

Variations

• Add sun-dried tomatoes for extra flavor depth.
• Substitute chicken with shrimp for a seafood twist.

Substitutions

• Use store-bought pesto to save time.
• Substitute penne with any pasta shape you prefer.

Pairings

• A glass of Sauvignon Blanc complements the dish well.

Nutrition

Tips

• For a richer flavor, toast pine nuts and sprinkle over the top before serving.
• If pesto is too thick, thin with a little pasta water or olive oil.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop with a splash of water or olive oil.

Freezing: Freezes well for up to 1 month. Thaw overnight in the fridge and reheat with extra pesto for moisture.

Serving Suggestions

• Pair with a crisp Caesar salad or garlic bread for a complete meal.

FAQ