My husband has been traveling for work which means I’ve been taking on double parent duty. At first I was a bit thrown trying to keep all of the balls in the air at the same time, but lately I’ve really gotten in my groove. If I thought I was coming home after picking up the kids from school, taking them to classes and rolling in around 5pm to then make a homemade meal was challenging before it was even harder now that I didn’t have “fun” daddy and the extra set of adult hands at my disposal.
I’ve been trying to rely on a few convenience foods like pre-bought or homemade roast chicken served the day before and then add any leftovers to dishes like this delectable Pesto Pasta with Roast Chicken and Cherry Tomatoes. The only real cooking is tossing the cherry tomatoes on a baking sheet with some oil to roast until bursting and juicy and cooking a bowl of pasta unless you’ve got some cooked pasta in the fridge from earlier in the week.
Pesto is one food I’ve always got in the fridge and freezer and this is a great opportunity to use flavors like Kale, Pistachio, nut-free Pumpkin and Basil Pesto to add a ton of flavor and nutrition to this dish.
I love this recipe so much I shared it in this article I wrote for Real Simple Magazine you can see here called 3 Recipes So Simple the Kids Can Make Dinner. Yes, it’s so easy even your kids can make it!
Pesto Pasta with Roast Chicken and Cherry Tomatoes
- 2 cups cherry tomatoes
- 1 tablespoon olive oil
- 1/2 teaspoon kosher salt
- 3/4 pound bow-tie pasta
- 1 rotisserie chicken
- 1/2 cup pesto
- Preheat toaster oven (or regular oven, with adult supervision) to 400° F.
- Toss the tomatoes, olive oil, and salt together on a baking sheet. Bake until the tomatoes start to burst, 25 minutes.
- Meanwhile, cook the pasta according to the package directions.
- Shred the chicken and toss with the pasta, pesto, and roasted tomatoes. Serve warm.