Roasted Chicken and Tomato Pesto Spaghetti Florentine
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.
Read the original article by Picky Palate