Pasta with Roasted Tomatoes and Pesto Chicken

Course: Entree

Cuisine: Italian

Prep Time: 15

Cook Time: 3 30

Total Time: 3 45

Servings:

Calories: 591kcal

Author: Kris Longwell

Roasting the tomatoes concentrates the tomato flavor and makes them melt-in-your-mouth delicious. You can make the pesto from scratch or go with store-bought, either way is perfectly fine. Be sure to save some pasta water to add to the skillet to get the perfect consistency. Leftovers heat up beautifully with a little extra broth and are amazing!

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Equipment

1 Baking sheet lined with a silicone mat, parchment paper, or foil.
1 large (12") skillet

Ingredients

1½ lbs Roma tomatoes halved
3 tablespoon Olive oil divided
Salt and pepper
1 tablespoon thyme dried
4 chicken thighs boneless, skinless
⅓ cup pesto sauce
3 cups penne pasta
1 cup onion chopped
4 cloves garlic minced
¼ cup white wine
1 cup chicken broth
½ teaspoon red pepper flakes
2 tablespoon unsalted butter
⅓ cup parmesan cheese grated, plus extra for garnish
2 tablespoon parsley fresh, chopped, for garnish (optional)

Instructions

Preheat oven to 300°F.
Place the halved tomatoes, cut side up, on the baking sheet (lined with a silicone mat, parchment paper, or foil). Drizzle the tomatoes with olive oil, then sprinkle them with salt, pepper, and dried thyme. Bake them for 2 hours. Carefully flip the tomatoes over and bake for another 30 minutes. Remove from the oven. Use immediately, or set aside for up to 12 hours.
1½ lbs Roma tomatoes, 3 tablespoon Olive oil, Salt and pepper, 1 tablespoon thyme
Bring a pot of salted water to a boil.
Turn your grill to medium-high heat. Brush olive oil all over the chicken thighs and then sprinkle them with salt and pepper. Grill them until lightly charred and fully cooked with an internal temperature of 165°F. Cut them into bite-sized pieces and toss them in a medium-sized bowl with the pesto sauce. Set aside.
4 chicken thighs, ⅓ cup pesto sauce
Add the pasta to the boiling water and cook until al dente, usually about 10 to 12 minutes. Drain, saving about 1 cup of the pasta water.
3 cups penne pasta
Meanwhile, in a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the onion and sauté until soft, about 4 minutes. Add the garlic and sauté for 30 seconds to one minute. Add the wine and let it simmer for about 1 minute. Add the chicken broth and simmer until reduced by about half, usually about 10 minutes (just long enough for the pasta to cook).
1 cup onion, 4 cloves garlic, ¼ cup white wine, 1 cup chicken broth
Stir in 1 teaspoon salt, ½ teaspoon pepper, red pepper flakes, the butter, and the Parmesan cheese, stirring often to prevent the cheese from sticking to the bottom of the pan. Gently stir the chicken and cooked pasta. Stir until fully mixed. Next, gently stir in the tomatoes, being careful not to break them apart. Add about ½ cup of the reserved pasta water and let simmer lightly for a few minutes.
½ teaspoon red pepper flakes, 2 tablespoon unsalted butter, ⅓ cup parmesan cheese
Serve at once with extra Parmesan cheese and chopped parsley for garnish (if using).
2 tablespoon parsley

Video

Notes

NOTE: Watch the video near the top of the recipe for visual guidance.

The tomatoes can be roasted up to 12 hours in advance. Halved cherry tomatoes can be substituted, but they only need to roast for about 20 to 25 minutes in a 400°F oven. Drizzle with olive oil, salt, pepper, and dried thyme.

If you don't have a grill, you can sear the chicken in a large skillet with oil until cooked through, or bake in a 350°F oven for about 20 to 25 minutes, until cooked through to 165°F.

Leftovers are wonderful. Simply reheat in a skillet with a few splashes of chicken broth. They will keep covered in the fridge for up to 5 days. The dish can be frozen for 2 to 3 months. Allow to thaw completely before heating on the stove with more broth.

Nutrition