Ingredients – Serves 8
- 4 skinless, boneless chicken breasts (can omit)
- 16 oz linguini pasta
- 6 oz fresh pesto (homemade or bought pre-made from your local grocer)
- 1 lb cherry tomatoes
- ½ cup pine nuts
- ¾ cup grated parmesan cheese
- Olive oil
- Salt and pepper, to taste
Directions:
- Preheat oven to 425 degrees
- Place chicken breasts on sheet pan and drizzle both sides with 2- 3 tbsp olive oil and cover liberally with salt and pepper
- Roast chicken in the oven for ~16 – 18 minutes until the juices run clear
- Once out of the oven, allow chicken to rest at room temperature for 10 minutes before slicing into strips
- Place cherry tomatoes on sheet pan and drizzle with 2 – 3 tbsp of olive oil and cover liberally with salt and pepper
- Roast tomatoes in pre-heated oven for ~20 minutes, they should be bursting once removed from oven
- Bring a pot of water to boil in a large pot and salt liberally
- Once water has reached boiling, add the linguini and follow package directions until ready
- While water is boiling, toast pine nuts in a sauté pan or skillet for 1 – 2 minutes until lightly browned (watch carefully, they burn quickly)
- Drain pasta and return back to pot
- Add pesto, pine nuts, and cheese to pasta and mix to distribute evenly
- Carefully mix in tomatoes to preserve their shape
- Transfer pasta to serving bowl/ dish and add sliced chicken on top
- Sprinkle more cheese and a dusting of salt and pepper on top to finish