A perfect back-to-school weeknight meal from Claire Tansey.
Chicken pesto pasta with roasted tomatoes
Prep 15 min | Total 40 min
- 2 pints cherry tomatoes, halved, about 3 3/4 cups
- 2 tsp olive oil
- 1/2 tsp salt
- 1/2 900-g pkg linguine
- 3/4 cup Beautiful Basil Pesto
- 2 cups shredded chicken, about 1/2 rotisserie chicken
- 2 cups arugula
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.
serves 4 | Per serving 856 calories, 34 g protein, 93 g carbs, 38 g fat, 5 g fibre, 657 mg sodium.
Photo credit Roberto Caruso