Ingredients
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2 cups cherry tomatoes
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1 tablespoon olive oil
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1/2 teaspoon kosher salt
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3/4 pound bow-tie pasta
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1 rotisserie chicken, shredded
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1/2 cup pesto
Instructions
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Preheat a toaster oven or regular oven to 400°F.
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On a baking sheet, toss the cherry tomatoes with olive oil and kosher salt. Spread into a single layer.
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Roast for about 25 minutes, or until the tomatoes begin to burst and caramelize.
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Meanwhile, cook the bow-tie pasta according to package directions. Drain and set aside.
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Shred the rotisserie chicken, discarding the skin and bones.
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In a large bowl, toss the warm pasta with the shredded chicken, pesto, and roasted tomatoes. Mix until evenly coated.
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Serve warm.
Notes
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Any short pasta shape works well — penne, rotini, or shells are great substitutes.
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Use store-bought pesto or homemade basil, kale, or nut-free pesto.
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Add a sprinkle of grated Parmesan or fresh basil before serving for extra flavor.
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Leftovers store well in the refrigerator for up to 3 days and can be enjoyed warm or cold.
