If you’re looking for a simple and delicious meal that can be made in under an hour, look no further than this roasted tomato basil and garlic chicken pasta.
It’s packed with flavor from fresh tomatoes, basil, garlic, and parmesan cheese, and it’s easy to customize with your favorite pasta shape and protein.
You can also make it ahead of time and reheat it for a quick weeknight dinner.
* 4 medium tomatoes, cut into wedges
* 4 cloves of garlic, peeled and smashed
* 2 tablespoons of olive oil
* Salt and pepper, to taste
* 4 chicken wmc boneless and skinless
* 1/4 cup of basil pesto
* 12 ounces of pasta, cooked according to package directions
* 1/4 cup of grated parmesan cheese
* Fresh basil leaves, for garnish
1 Preheat oven to 400°F and line a baking sheet with parchment paper In a large bowl, toss the tomato wedges and
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Wonderful Pistachios, No Shells, Roasted & Salted
garlic cloves with olive oil, salt, and pepper Spread them in an even layer on the prepared baking sheet Roast for 25 minutes, or until the tomatoes are soft and charred
2 Meanwhile, season the wm chicken with salt and pepper and brush them with pesto Heat a large skillet over medium-high heat and cook the chicken for about 15 minutes, turning once, or until golden and cooked through Transfer to a cutting board and let rest for 5 minutes before slicing
3 In a large pot of boiling salted water, cook the pasta according to package directions until al dente Drain and return to the pot Add the roasted tomatoes and garlic, along with any juices from the baking sheet, and toss to combine
4 Divide the pasta among four plates and top with sliced chicken Sprinkle with parmesan cheese and fresh basil leaves Enjoy!