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:

1. Place tomatoes on a foil-lined baking sheet and drizzle with olive oil and toss to coat. Salt and pepper to taste.
2. Cook in a preheated 425 degree oven for 12 to 15 minutes or until skins start to split.
3. Meanwhile, cook pasta according to directions on box (and chicken, if you haven't already done that).
4. 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