Garlic Chicken Pasta with Roasted Tomatoes
Delicious roasted tomatoes and garlic chicken pasta come together to make an unforgettable dish.
Prep Time 20 minutes
Cook Time 20 minutes
marinading 1 hour
Total Time 40 minutes
Servings 4 people
- Olive oil
- Juice of one lemon
- 1 C cherry tomatoes, roasted or use jarred sun dried tomatoes
- 1 tsp dried basil
- 1 chicken breast sliced
- 1 zucchini sliced
- 1/4 C pine nuts
- 2 tsp garlic minced
- 1/4 C fresh basil sliced (save some to garnish top of pasta)
- 8 oz. penne pasta
- salt and pepper
- Parmesan cheese grated for garnish
Slice tomatoes in half and place in baking dish cut side up. Drizzle with olive oil, sprinkle with salt and pepper and dried basil
Place in 225 degree oven for about 3 hours or until shriveled but should still have some moisture.
Place chicken in bowl or plastic bag and cover with olive oil, sprinkle with kosher salt and squeeze the juice of one lemon over the top.
Refrigerate for at least one hour.
Grill chicken and cut up.
Boil a large pot of water, add pasta and cooked to desired doneness
In a large frying pan add several tablespoons of olive oil and pine nuts. Stir until pine nuts begin to brown.
Add garlic and stir. Add in roasted tomatoes, chicken, zucchini and fresh basil. Stir in cooked pasta. Salt and pepper to taste.
Add in more olive oil if it seems dry. Sprinkle with Parmesan Cheese.