A jar of pesto, a barbecue chicken and a packet of pasta. That’s the whole thing. The tomatoes blister under the grill while the penne boils, then it all goes back in the pan together with a splash of the pasta water to bring it into a sauce. Twenty minutes, one pan to wash, and nobody complains.
250 grams cherry truss tomatoes with stems attached
1 teaspoon balsamic glaze
375 grams penne pasta
⅓ cup basil pesto
2 cups shredded barbecued chicken
2 tablespoons finely grated parmesan
micro basil to serve
Recipe Inspiration: Chicken Pesto Pasta with Tomatoes (Women’s Weekly Food)
