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Penne with Roasted Tomatoes and Chicken
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Provided By:
Alexis Touchet

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    • Roasting grape tomatoes with olive oil and garlic produces a quick base for a pasta dish rounded out with Parmesan cheese and basil.

    Ingredients

    Serves:

    Directions

    Preheat oven to 450 F. with rack in lower third.

    Put tomatoes, garlic and a pinch of salt in one layer in a large shallow baking pan, then combine with oil and roast in oven until browned and softened, 20 to 25 minutes. Meanwhile, cook pasta in a pasta pot of boiling salted water until al dente. Reserve 1 cup pasta cooking water, then drain pasta. Toss pasta with tomato mixture, chicken, cheese, basil and salt and pepper to taste. Add reserved cooking water (a little at a time) as needed if mixture seems a bit sticky.

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    13 Comments

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    RICHARD

    The recipe indicates that you should add some of the reserved water to the dish if you feel it is too "gummy." This will help in thinnning out the sauce somewhat.

    December 14 2010 at 10:35 AM Report abuse rate up rate down Reply
    The Haley Family

    Can any of you read? It states right in the recipe to add a little of the reserved water at a time if mixture is a bit sticky. Someone mentioned adding a 1/2 cup of oil - don't you think that's a bit much? A little would do the same, but 1/2 cup??

    November 14 2010 at 10:08 AM Report abuse rate up rate down Reply
    kimlaff

    1 can of artichokes drained and quatered, 1 small onion and fresh basil chopped. Add these to the tomato and garlic mixture before roasting. Add 1 cup of fresh mariana sauce and sprinke with parmesean cheese , heat until bubbly. serve over pasta.

    October 27 2010 at 9:54 PM Report abuse rate up rate down Reply
    1 reply to kimlaff's comment
    gameakingz

    TYHE RESERVED CUP OF WATER IS USED TO THIN THE MIXTURE AS YOU ADD THE CHEESE TO PENNE AND TOMATOES. ADD A LITTLE AT A TIME TIL DESIRED THICK/THINESS. A SMALL JAR OF CAPERS ADDED TO THE TOMATOES BEFORE ROASTING IS A NICE ADDTION TOO !!

    October 31 2010 at 8:32 AM Report abuse rate up rate down Reply
    plainfool2004

    So whaat do you do with the reserved cup of water from the pasta boil?

    October 26 2010 at 7:58 PM Report abuse rate up rate down Reply
    Bobbie

    I would think it would taste better with olive oil than the one cup of water. You'd probably only need 1/2 cup.

    October 26 2010 at 7:25 PM Report abuse rate up rate down Reply
    lattesan

    I was about to ask about the 1C of water that the recipe calls for reserving, but I see many have asked already. I saw judith's reply below. Judith - what did you think of recipe?

    October 26 2010 at 6:19 PM Report abuse rate up rate down Reply
    djkinghorn

    Where is the calorie and nutritional information on this dish?

    October 26 2010 at 6:15 PM Report abuse rate up rate down Reply
    wandaa2

    What are you supposed to do with the reserved 1 cup of water?

    October 26 2010 at 5:53 PM Report abuse rate up rate down Reply
    ltokryman

    WHAT DO YOU DO WITH THE RESERVE PASTA WATER? DO YOU PREROAST THE CHICKEN PIECES?

    October 26 2010 at 3:36 PM Report abuse rate up rate down Reply
    1 reply to ltokryman's comment
    plainfool2004

    It says this is a recipe for using a roasted chicken from the supermarket.

    October 26 2010 at 8:00 PM Report abuse rate up rate down Reply
    tmpltonrat

    It sounds yummy. One question: the recipe calls for reserving 1 cup of the water from the pasta but never states what to do with **********. It seems like info that I might need... It makes me wonder what else is missing from the recipe.

    October 26 2010 at 3:06 PM Report abuse rate up rate down Reply
    1 reply to tmpltonrat's comment
    Judith

    The reserved pasta water goes back into the pasta after you add the other ingredients to add moisture.

    October 26 2010 at 3:49 PM Report abuse rate up rate down Reply

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