Chicken pesto pasta with roasted tomatoes
Prep 15 min
Total 40 min
Serves 4
Updated Apr 27, 2016
Chatelaine
Ingredients
Instructions
- 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.
Nutrition
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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