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Recipe by My Kosher Recipe Contest

Pesto Pasta with Pargiyot and Roasted Tomatoes

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Pesto Pasta with Pargiyot and Roasted Tomatoes
Meat Meat
Easy Easy
6 Servings
Allergens

Contains

- Gluten - Wheat - Tree nuts
50 Minutes
Diets

No Diets specified

Submitted by Rebecca Kornbluth I love a good dinner that has all of the components in one bowl.

Ingredients

Main ingredients

  • pasta (any type works, I use fusilli)

  • pargiyot (boneless, skinless chicken thighs)

  • cherry tomatoes

  • pesto (I use store bought, but feel free to make your own)

Directions

Prepare the Pasta with Pargiyot and Roasted Tomatoes

1.

Place the chicken and tomatoes on a baking sheet. Rub some of the pesto over the chicken and tomatoes. (Feel free to marinate the chicken before, but it isn’t necessary.)

2.

Put the chicken in a 350 degree F oven for 45 min or until the chicken is cooked through and the tomatoes have started to blister.

3.

While the chicken and tomatoes are cooking, cook the pasta according to the package. Drain and put in a serving bowl. Mix the pasta with the pesto.

4.

When the chicken is done, cut it up into small pieces.

5.

Add the chicken and tomatoes to the pasta. Mix, serve and enjoy!

Recipe tags

meal in one my kosher mykosher mykosher.com pargiyot pesto Rebecca Kornbluth roasted tomatoes
Pesto Pasta with Pargiyot and Roasted Tomatoes

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