Ingredients for Penne Pasta With Grilled Chicken And Roasted Tomatoes
- 1 lb boneless, skinless chicken breasts
- 1 pint cherry or grape tomatoes
- 2 tablespoons olive oil
- 1 tablespoon chopped fresh basil
- salt and pepper, to taste
- 1 lb penne pasta
- water (for cooking pasta)
- 1/4 cup dry white wine
- 2-3 tablespoons favorite Italian dressing
- 1/2 cup Kalamata olives (pitted and halved)
- favorite marinade (for chicken)
- 1/2 cup reserved pasta water
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How to Make Penne Pasta With Grilled Chicken And Roasted Tomatoes
- Marinate 1 lb boneless, skinless chicken breasts in your favorite marinade for at least 30 minutes (or longer for deeper flavor). Grill chicken until cooked through (about 6-8 minutes per side).
- (Optional) Omit chicken for a delicious vegetarian option.
- Preheat oven to 400°F (200°C).
- In a bowl, toss 1 pint cherry or grape tomatoes with 2 tablespoons olive oil, 1 tablespoon chopped fresh basil, salt, and pepper to taste.
- Roast tomatoes in a shallow baking pan for 12-15 minutes, or until slightly softened.
- While tomatoes roast, cook 1 lb penne pasta according to package directions. Add 1/4 cup dry white wine to the pasta water during the last minute of cooking.
- Gently smash roasted tomatoes with the back of a wooden spoon.
- Chop grilled chicken into bite-sized pieces.
- Drain pasta reserving about 1/2 cup pasta water.
- In a large bowl, combine cooked pasta, roasted tomatoes, chicken (if using), 1/2 cup Kalamata olives (pitted and halved), reserved pasta water, and your favorite Italian dressing (2-3 tablespoons).
- Add more pasta water if needed to achieve desired consistency.
- Serve warm and enjoy!
Nutrition Information (Approximate per serving)
Sodium
9 g
Sugar
12g
Fat
7g
Carbs
22g