Chicken pesto pasta with roasted tomatoes
55
- Prep Time15 mins
- Total Time40 mins
- Makes4 servings
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.
Nutrition (per serving)
Calories 856, Protein 34g, Carbohydrates 93g, Fat 38g, Fibre 5g, Sodium 657mg.
