Name: Pesto chicken pasta with roasted tomatoes
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 1 serving
Ingredients: 6 oz boneless skinless chicken breast, cut into 1-inch pieces; 2/3 cup cherry tomatoes; 1 tsp extra virgin olive oil; 1 tsp salt; 1/2 tsp black pepper; 1.5 oz dry penne pasta; 1 1/2 tbsp refrigerated pesto sauce; 7 2/3 cups water

Nutrition

Per serving

477 calories

Protein: 46g; 38% of calories
Carbs: 37g; 31% of calories
Fat: 17g; 31% of calories

Ingredients

8 items

Instructions

Prep 10 min · Cook 25 min

Preheat the oven to 400°F. On a half-sheet pan, toss the chicken pieces and cherry tomatoes with the olive oil, half the salt, and the black pepper. Spread them in a single layer and roast for 15 to 18 minutes. Done when opaque in the center, 165°F.
While the chicken roasts, bring the water and the remaining salt to a boil in a large pot. Add the pasta and cook for 10 to 12 minutes until tender. Drain the pasta in a colander.
In a large mixing bowl, combine the cooked pasta, the roasted chicken and tomatoes, and the pesto. Toss well to coat everything evenly in the sauce.

Nutrition

Ingredients

Instructions

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