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Chicken with Pesto and Bow Tie Pasta

Ingredients

  • Roasted Tomatoes:
  • 10 oz. cherry tomatoes cut in half
  • 2 Tbsp. olive oil
  • 3 cloves garlic minced
  • Chicken Pesto, Pasta:
  • 1 rotisserie chicken deboned
  • 1/4 tsp. salt
  • 1/4 tsp. black pepper
  • 1/4 tsp. paprika
  • 8 oz bow tie pasta I used the whole box 12 oz. I think
  • 1/4 c. basil pesto
  • 1/2 c. heavy cream
  • 1/4 c. pine nuts toasted
  • Parmesan for garnish optional
  • pasta water from cooking pasta
  • Crushed red pepper optional

Instructions

  1. Preheat oven to 400°. Toss the cherry tomatoes with the 2 tablespoons of olive oil and minced garlic. Spread in a casserole dish. Roast for about 20 minutes. Set aside when done.
  2. Toast the pine nuts in a dry skillet for a few minutes just to brown.
  3. Debone your rotisserie chicken and chop into about 1" pieces. Set aside.
  4. Bring a 4 qt. pot of water to boil. Cook pasta according to package directions. Drain but save about 1 cup of pasta water to use later if needed.
  5. Add the chicken to the large skillet, add in the drained pasta, basil pesto and cream. Stir gently and bring to a simmer to coat the pasta with the sauce. You may need to add some of pasta cooking water if needed. Add in the roasted tomatoes, pine nuts and season with salt an pepper. If you like spicy, add in a little crushed red pepper.