Chickpea Rotini with Chicken, Pesto, and Oven Roasted Tomatoes

Ingredients

Servings

4 1 2 3 4 5 6 8 10 12 14 16

US / METRIC

1 box
(8.8 oz)

Chickpea Rotini Pasta

1/2 jar
(6.2 oz)

Creamy Genovese Pesto

2 Tbsp

Extra-Virgin Olive Oil , divided

1 lb

Ground Chicken

4 cups

Cherry Tomatoes , halved

1/2 cup

Grated Romano Cheese

to taste

Salt

to taste

Ground Black Pepper

Cooking Instructions

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Step 1

Preheat the oven to 425 degrees F (220 degrees C).

Step 2

Season Cherry Tomatoes (4 cups) with 1 Tbsp Extra-Virgin Olive Oil (1 Tbsp) , Salt (to taste) , and Ground Black Pepper (to taste) . Bake until blistered and thoroughly cooked, about 15 minutes.

Step 3

In a skillet, brown Ground Chicken (1 lb) with remaining Extra-Virgin Olive Oil (1 Tbsp) . Season with Salt (to taste) and Ground Black Pepper (to taste) , then set aside.

Step 4

Meanwhile, bring a large pot of water to a boil and cook Chickpea Rotini Pasta (1 box) according to package directions reserving ½-cup pasta cooking water.

Step 5

In a bowl, combine roasted tomatoes, sautéed chicken, Creamy Genovese Pesto (1/2 jar) , and ½ cup of pasta cooking water.

Step 6

Drain pasta and toss with pesto mixture.

Step 7

Finish with Romano Cheese (1/2 cup) before serving.