Ingredients
1lbchicken breasts,boneless, skinless, grilled
10ozdry spaghetti
12ozgrape tomatoes,or cherry tomatoes, halved
7tbspolive oil,divided
1cupfresh basil,packed
2clovesgarlic,minced
2tbsppine nuts
salt and freshly ground black pepper
⅓cupParmesan cheese,finely shredded, plus more for serving
red pepper flakes,for serving, optional
Preparation
Preheat oven to 425 degrees F.
Prepare pasta in a pot of salted water according to directions listed on the package, reserving ¼ cup of the water before draining.
Toss tomatoes with 1 tablespoon olive oil and season with salt and pepper to taste.
Spray a baking sheet with non-stick cooking spray and spread tomatoes into an even layer on the baking dish. Roast in preheated oven for 10 to15 minutes until soft.
In a food processor, pulse together basil, garlic, and pine nuts until minced. With the processor running, slowly pour in 6 tablespoons of olive oil in a slow stream.
Pulse until finely minced and well blended. Add in parmesan cheese, season with salt and pepper (about ¼ teaspoon of each), and process for about 1 minute longer.
Toss drained pasta with pesto and a few tablespoons of reserved pasta water as needed. Season with salt and pepper to taste.
Top with chicken and cherry tomatoes. Sprinkle with Parmesan and optional red pepper flakes to taste.
