Summer Pasta with Pesto, Tomatoes and Pine Nuts


Roasted Tomatoes

  • 10 oz cherry tomatoes (sliced in half)
  • 2 tablespoons olive oil
  • 3 cloves garlic minced

Chicken Pesto Pasta

  • 2 tablespoons olive oil
  • 1.5 lb chicken breast (2 skinless, boneless chicken breasts)
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon smoked paprika
  • 8 oz pasta (bow-tie, penne, or fusilli)
  • 1/4 cup basil pesto
  • 1/2 cup heavy cream
  • 1/4 cup pine nuts, toasted
  • Fresh basil for garnish


  • Preheat oven to 400 F. Toss cherry tomatoes, sliced in half, with 2 tablespoons of olive oil and minced garlic. Spread in a casserole dish. Roast for about 20 minutes while you prepare the pasta.
  • Prepare the chicken. This recipe uses 1.5 lb of chicken breasts which usually means 2 large chicken breasts. Make sure to use thinly sliced chicken breasts. Slice each chicken breast in half horizontally. Season them with salt, pepper, and paprika.
  • Heat 2 tablespoons of olive oil on medium-high heat in a large skillet until hot. Add chicken and cook until it’s cooked through. Remove chicken to a plate. Slice it thinly.
  • Bring a pot of water to boil. Cook pasta according to package instructions. Drain.
  • Add cooked and drained pasta, basil pesto, and cream to the same skillet that you used to sear chicken. Stir gently and bring to simmer to coat pasta with sauce.
  • Top with sliced cooked chicken, roasted tomatoes, basil and pine nuts. Season with extra salt and pepper or add crushed red pepper flakes, if desired.

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