Pesto Pasta with Roasted Tomatoes
What you need:
- 1 pint cherry or grape tomatoes
- 2 Tbsp. olive oil
- Salt and pepper to taste
- 8 to 16 oz. bowtie pasta
- 1/2 to 1 cup pesto
- 1/2 to 1 cup shredded Parmesan
- 1 to 2 chicken breasts, seasoned, chopped, and cooked
Directions:
- Place tomatoes on a foil-lined baking sheet and drizzle with olive oil and toss to coat. Salt and pepper to taste.
- Cook in a preheated 425 degree oven for 12 to 15 minutes or until skins start to split.
- Meanwhile, cook pasta according to directions on box (and chicken, if you haven't already done that).
- Add pesto and Parmesan to pasta once it's done and drained. Add tomatoes and chicken. Serve with additional Parmesan, if desired.
Recipe adapted from Our Best Bites