1 lb short pasta of your choice (I used penne.)
4 medium-sized tomatoes, roughly chopped or one pint cherry tomatoes, halved
1 12-ounce container bocconcini
1 cup pitted kalamata olives
2 cloves fresh garlic, minced
Small handful of fresh basil, torn into small pieces
1/4 cup plus 2 tablespoons extra-virgin olive oil
1 shallot, diced
1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
1 pint mushrooms, sliced
1 7-ounce container pesto sauce or equivalent of homemade pesto
Salt and pepper to taste
Grated Romano cheese for topping

Bring a large pot of water to boil. When boiling, cook pasta according to package directions.

Meanwhile, combine tomatoes, bocconcini, olives, garlic, basil and 1/4 cup olive oil in a large bowl. Season with salt and pepper and mix well. When pasta is cooked, add it to the bowl, toss and set aside.

Heat remaining 2 tablespoons of olive oil in a large skillet or frying pan over medium-high heat. Add diced shallot and chicken and saute until chicken is lightly browned. Add mushrooms and continue to saute until everything is cooked through.

Remove from heat and stir in pesto sauce. Add to bowl with tomatoes, bocconcini and pasta. Mix well and top with grated cheese.