Pesto Spaghetti with Roasted Tomatoes and Grilled Chicken

Ingredients

• 1 lb boneless skinless chicken breasts, grilled
• 10 oz dry spaghetti
• 12 oz grape or cherry tomatoes, halved
• 7 Tbsp olive oil, divided
• 1 cup packed fresh basil
• 2 cloves garlic, minced
• 2 Tbsp pine nuts
• Salt and freshly ground black pepper
• 1/3 cup finely shredded parmesan cheese, plus more for serving
• Red pepper flakes, for serving, optional

Directions

1. Heat the oven to 425 degrees. Cook the pasta in salted water following the package instructions, and scoop out 1/4 cup of the cooking water before you drain it.
2. Coat the tomatoes with 1 Tbsp olive oil, then add salt and pepper to taste. Mist a baking sheet with non-stick cooking spray, arrange the tomatoes in a single layer on the baking dish, and roast them in the hot oven for 10 – 15 minutes, until they have softened.
3. In a food processor, pulse the basil, garlic, and pine nuts until everything is chopped small. While the machine is on, drizzle in 6 Tbsp olive oil slowly. Pulse again until the mixture is finely chopped and combined. Add the parmesan cheese, season with salt and pepper, about 1/4 tsp of each, and process for about 1 minute more.
4. Toss the drained pasta with the pesto, adding a few tablespoons of the reserved pasta water as needed to loosen it. Taste and season with salt and pepper. Finish with the chicken and cherry tomatoes, then add parmesan and optional red pepper flakes to taste.