How To Cook A Hearty Pasta Dinner With A Handful Of Ingredients
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This recipe calls for a whole, seasoned chicken (for example Gold’n Plump) which is one of my favorite things to cook! It’s super simple – basically you just throw it in the oven and it cooks itself. But if you can’t get your hands on one, you could use leftover or rotisserie chicken – or just season and cook a whole chicken according to your own favorite recipe.
Also, if you’d like to make your own pesto, that’s fine! I chose to use store-bought since I happened to have some at hand, and I must say the meal turned out so wonderfully flavorful I couldn’t tell the difference between store-bought and homemade! You could also use whatever pasta noodles you prefer; I like to use whole grain pasta so that was my choice for this recipe. Let us know in the comments how this dish turned out for you, if you decided to tweak the recipe a little!
Ingredients
1 cooked and shredded seasoned whole chicken
16 oz box whole grain linguine pasta (or any kind)
1 cup roasted tomatoes
8 oz pesto (homemade or store-bought)
optional: sliced mushrooms, quickly heated in a skillet with olive oil
¼ cup shredded Parmesan
Roasted tomatoes:
10 oz cherry tomatoes
2 Tbsp Bertolli olive oil
2 tsp minced garlic
salt and pepper
Italian seasoning
Instructions:
Cook the pasta according to package directions. Toss with pesto (and mushrooms, if using), then top with shredded chicken and roasted tomatoes. Sprinkle with cheese.
To make the roasted tomatoes:
Preheat oven to 350F.
Rinse the tomatoes and slice them in half. Grease an oven-proof pan with olive oil and add in the tomato slices. Sprinkle with salt, pepper, garlic and Italian seasoning.
Bake for 20-30 minutes.
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Quick tip: You could add some of your favorite oven roasted veggies to this dish!