Name: Pesto chicken pasta with roasted tomatoes
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 1 serving
Ingredients: 6 oz boneless skinless chicken breast, patted dry and cut into 1-inch pieces; 1.5 oz whole wheat penne; 2/3 cup cherry tomatoes, halved; 1 tbsp basil pesto; 1 1/2 tsp olive oil; 1/2 tsp salt; 1/2 tsp black pepper; 3 3/4 cups water; 1 tsp lemon juice

Ingredients

9 items

6 oz boneless skinless chicken breast, patted dry and cut into 1-inch pieces
1½ oz whole wheat penne
⅔ cup cherry tomatoes, halved
1 tbsp basil pesto
1½ tsp olive oil
½ tsp salt
½ tsp black pepper
3¾ cups water
1 tsp lemon juice

Instructions

Prep 10 min · Cook 20 min

Preheat the oven to 400°F. On a half-sheet pan, toss the tomatoes with half the oil, one quarter of the salt, and half the pepper. Roast for 15 to 18 minutes until softened and slightly charred.
While the oven preheats, bring a large pot of water to a boil with one quarter of the salt. Add the pasta and cook for 10 to 12 minutes until al dente. Drain, reserving 2 tablespoons of the pasta water.
While the pasta cooks, heat the remaining oil in a 10-inch skillet over medium-high heat. Season the chicken pieces with one quarter of the salt and the remaining pepper. Cook in a single layer for 3 minutes, flip, and cook for 2 to 3 minutes more until golden outside and opaque in the center. Done when opaque in the center, 165°F.
In a large mixing bowl, combine the cooked pasta, chicken, and roasted tomatoes. Add the pesto and 1 tablespoon of the reserved pasta water, adding more only if needed to loosen the sauce. Toss until evenly coated. Season with the remaining salt and a squeeze of lemon juice to taste before plating.

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Ingredients

Instructions

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