Roasted Tomato & Chicken Pesto Pasta Recipe

Cooking Instructions

1. 1

   Roast the Tomatoes

   Preheat the oven to 400°F (200°C). Place the cherry tomatoes on a baking sheet, drizzle with 1 tablespoon of olive oil, and season with salt and black pepper. Roast in the oven for 20-25 minutes until the tomatoes are blistered and caramelized.

2. 2

   Cook the Chicken

   While the tomatoes are roasting, season the chicken breast with salt and black pepper. In a skillet, heat the remaining tablespoon of olive oil over medium heat. Add the chicken and cook for about 6-7 minutes per side, or until fully cooked and golden brown. Remove from heat and let it rest before slicing.

3. 3

   Prepare the Pesto

   In a food processor, combine the fresh spinach, garlic, a pinch of salt, and black pepper. Pulse until finely chopped. Gradually add 1/2 cup of Parmesan cheese and blend until smooth. You can drizzle in a little olive oil if needed to achieve the desired consistency.

4. 4

   Cook the Pasta

   In a large pot of salted boiling water, cook the angel hair pasta according to package instructions until al dente. Drain and reserve a little pasta water.

5. 5

   Combine the Ingredients

   In a large bowl, combine the cooked pasta, roasted tomatoes, sliced chicken, and spinach pesto. Toss well to combine, adding reserved pasta water a little at a time if the mixture seems too dry.

6. 6

   Serve

   Serve the pasta warm, garnished with the remaining Parmesan cheese.