Roasted Chicken And Tomato Pesto Spaghetti Florentine
This recipe combines juicy roasted cherry tomatoes with tender chicken, fresh spinach, and flavorful pesto, all tossed together with al dente pasta for a satisfying and easy meal. Let the oven work its magic as the tomatoes intensify in flavor before mingling with the other ingredients in a delightful medley.
— Constant Cookbook
Ingredients
- 1 pint cherry tomatoes
- 1 tablespoon extra virgin olive oil
- 1/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 2 tablespoons extra virgin olive oil
- 2 cups cooked roasted chicken (I used rotisserie chicken breast)
- 4 cups fresh baby spinach leaves
- 4 ounces prepared pesto
- 1 tablespoon extra virgin olive oil
- 1/4 cup shredded parmesan cheese
Instructions
- Preheat oven to 350 degrees F. Place tomatoes on baking sheet, drizzle with oil and sprinkle with salt and pepper. Bake for 15-20 minutes, until tomatoes have collapsed. Remove and set aside.
- Cook pasta according to package directions. Drain and set aside.
- Heat oil in large skillet over medium heat. Add chicken and spinach, stirring until spinach is wilted. Add cooked pasta, pesto, tomatoes and parmesan cheese. Toss gently and serve hot.
Yield
4 Servings
Nutrition
- Calories: 342 kcal
- Carbohydrate Content: 8 g
- Protein Content: 23 g
- Fat Content: 24 g
- Saturated Fat Content: 5 g
- Cholesterol Content: 59 mg
- Sodium Content: 600 mg
- Fiber Content: 2 g
- Sugar Content: 4 g
- Serving Size: 1 serving
Comments
No comments found.