Roasted Chicken and Tomato Pesto Spaghetti Florentine
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


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

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