Blistered Tomato Pesto Pasta

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5 from 1 vote

Blistered Tomato Pesto Pasta

Prep Time10

Cook Time25

Total Time35

Course: Main Course

Servings:

Calories: 361kcal

Ingredients

Blistered Tomatoes

10 oz grape tomatoes
1 tsp olive oil
1/8 tsp salt
1/8 tsp pepper
1/8 tsp granulated garlic

Pasta

1 box Farfalle Pasta
10 oz chicken breast sliced thinly
1 tsp olive oil
6 cloves garlic minced
4 oz yellow onion sliced thinly
8 oz mushrooms sliced thinly
¾ tsp crushed red pepper
½ tsp salt
½ tsp black pepper freshly ground
½ cup roasted jalapeno pesto sauce
8 tbsp parmesan cheese

Instructions

Blistered Tomatoes

Preheat oven to 450°F. On a baking sheet, spread out tomatoes and drizzle olive oil over them. Sprinkle with salt, pepper, and granulated garlic. Gently mix. Bake for 20-25 minutes, until the skins split and they start to lightly brown. Shake pan gently half way through baking to ensure tomatoes bake evenly.

Pasta

Cook pasta al dente according to package directions. Make sure to run cold water over the pasta once cooked to stop the cooking process. Set aside.
In a saute pan large enough for all ingredients, heat olive oil over medium high heat. Add garlic and onion and cook for 2 minutes, stirring frequently. Add chicken and crushed red pepper. Cook for an additional 2-3 minutes. Add mushrooms, salt, and pepper and cook for 5-6 minutes, until all ingredients are cooked through. If there is excess liquid in your pan from the vegetables, let it evaporate before moving onto the next step.
Add pesto and pasta and stir until everything is well coated and pasta is heated through. Add blistered tomatoes and gently mix together. Top with parmesan cheese and enjoy!

Notes

For this recipe I like using thinly sliced chicken. An easy way to slice the chicken thinly is to put it in the freezer until it just starts to get firm. This will help give you uniform slices without the chicken moving around all over the place.

This recipe is completely versatile in regards to any modification you want to make based on your personal preferences. Asparagus or artichoke hearts would be a great addition and the chicken could be swapped out for pork if wanted. This recipe is great for experimenting!

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