With only a handful of ingredients, this is a quick fix pasta that's packed full of flavor.
Inspired by a meal offered by a Vancouver restaurant we discovered on line when googling ingredients we wanted to use for dinner, we decided to give it a whirl and see how things worked out. It contains all of our favorites, so we knew it'd be a winner, and it was : )
Start by roasting 1 package of cherry tomatoes in a pre-heated oven set at 450 degrees. I cut most of them in half only skipping over the smallest of them to let them roast whole. Since they are so small, it doesn't take long for them to roast. Drizzle olive oil over them and sprinkle with salt & pepper. Roast 15 minutes maybe, just peek in on them after 10 minutes or so, you want them to just start to wrinkle.
Roasting tomatoes concentrates their flavor and adds an extra dimension to all of your dishes. You can certainly roast them slowly and for a much longer time period to allow them to darken and flatten out, but I just didn't want to let them go that far. I only wanted them slightly roasted.
While the tomatoes are roasting, place a pot of water on to boil for your pasta, cook pasta until al dente. Drain and set aside until needed.
Brown 3 chicken breasts in olive oil while pasta is cooking, season with salt and pepper. When finished remove chicken and leave the juice and yummy bits in the pan. Place chicken on a cutting board and when slightly cool to touch, cut and shred chicken.
Add 1/4 cup shredded Parmesan-Reggiano and blend together. Ready to serve : )
It's just as delicious the next day reheated gently in a pot with a little extra cream to moisten everything.
Recipe inspired by a Milestones menu choice found on line
Till next time, Happy Cookin'