Recipe: Easy Pesto Chicken Pasta

Ingredients

Preheat the oven to 375°F and prepare a baking sheet with foil and grease it lightly.
Toss the halved cherry tomatoes with olive oil, salt, and pepper, and spread them on the baking sheet.
Bake the tomatoes for 15 to 17 minutes until nicely roasted.
While the tomatoes are baking, bring a pot of salted water to boil and cook the penne pasta according to package instructions.
In a skillet, heat olive oil or cooking spray over medium-high heat and add the cubed chicken, minced garlic, salt, and pepper.
Cook the chicken until well-browned, then add half and half, pesto, and simmer for 4 to 6 minutes until thickened and chicken is cooked through.
Drain the pasta and stir it into the chicken mixture, then gently fold in the roasted tomatoes.
Serve topped with additional Parmesan cheese if desired.

Servings

Calories

541

Total fat

25g

Total carbohydrates

50g

Total protein

30g

Sodium

400mg

Cholesterol

100mg