Chicken pesto pasta with roasted tomatoes

46

PREP TIME

15 min

TOTAL TIME

40 min

Serves

4

Chicken pesto pasta with roasted tomatoes

Chicken pesto pasta with roasted tomatoes recipe Photo by Roberto Caruso

Enjoy our September cover recipe full of fibre and healthful tomatoes sure to make your skin glows and your company smiles!

Ingredients

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

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.

Chatelaine quickies: One-pot pasta

Nutrition (per serving)

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