Chicken pesto pasta with roasted tomatoes

Prep 15 min
Total 40 min
Serves 4



2 pints
cherry tomatoes, halved, about 3 3/4 cups
2 tsp
1/2 tsp
1/2 900-g pkg
linguine pasta
3/4 cup
Beautiful Basil pesto
2 cups
shredded chicken, about 1/2 rotisserie chicken
baguette, sliced into 12 1-in. slices
2 cups


  • PREHEAT oven to 400F.
  • Line a baking sheet with parchment. Toss tomatoes with oil and 1/4 tsp salt on prepared baking sheet. Season with fresh pepper. Roast in centre of oven, shaking pan halfway through, until tomatoes are soft and golden brown, 20 to 25 min.
  • COOK pasta in a large pot of boiling water, following package directions, until al dente, 7 to 8 min. Reserve 1/4 cup pasta water. Drain and return pasta to pot. Stir in pesto, remaining 1/4 tsp salt and extra water, if pasta seems dry. Toss with chicken, arugula and roasted tomatoes.


Calories 856, Protein 34 g, Carbohydrates 93 g, Fat 38 g, Fibre 5 g, Sodium 657 mg.

Chatelaine quickies: One-pot pasta

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