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Oven-Roasted Tomatoes 1 cup cherry or grape tomatoes halved 1 teaspoon olive oil Salt and pepper Pasta 4 ounces (1 1/3 cup) penne pasta 8 ounces (about 1 small) boneless skinless chicken breast cubed 1 clove garlic minced 1/4 teaspoon salt 1/8 teaspoon pepper 1/2 cup half and half 2 tablespoons pesto 1/4 cup (1oz) shredded Parmesan cheese plus more for topping

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Oven-Roasted Tomatoes Preheat your oven to 375°F. Line a baking sheet with foil and lightly grease. Toss cherry tomato halves with olive oil and spread out in a single layer on the prepared baking sheet. Sprinkle with salt and pepper and bake for 15 to 17 minutes, until nicely roasted. Pasta Once your tomatoes go into the oven, bring a pot of lightly salted water to boil. Cook pasta according to package instructions and set aside. While your pasta is cooking, lightly grease a medium skillet with cooking spray or a drizzle of olive oil and heat over medium-high heat. Add chicken, garlic, salt, and pepper and cook until the chicken is well-browned. Add remaining ingredients and bring to a simmer. Simmer for 4 to 6 minutes, until thick and saucy and chicken is cooked through. Stir in drained pasta and then gently stir in roasted tomatoes. Top with additional Parmesan cheese if desired, serve and enjoy!

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