Roasted Tomato Pesto Pasta - Casa M Spice Co
★ Issue CMSC·20–032 · Published 26 Jul 2020
ItalianMain

Roasted Tomato Pesto Pasta.

Roasted tomatoes and grilled chicken build serious depth into this pesto pasta—no shortcuts, all flavor

PREP 25 min
COOK 90 min
TOTAL 2:55 hours
SERVES 6 people
HEAT mild
BLEND RATING 4.9 140 reviews · Chain Reaction®
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You'll need
OvenGrillSheet panMixing bowlPasta potFood processorThermometerChef knifeCutting boardColander

Roasted tomatoes and grilled chicken build serious depth into this pesto pasta—no shortcuts, all flavor

Ingredients

Ingredients

  • FOR THE ROASTED TOMATOES:
  • 9 large tomatoes, sliced
  • 1 Tablespoon Casa M Spice Co® Chain Reaction®
  • 1 Tablespoon Casa M Spice Co® Uncontrolled Cattle Drive®
  • FOR THE PESTO:
  • 6 cloves garlic
  • 1/2 cup almonds
  • 1 cup fresh basil leaves, packed tightly
  • 1/4 cup coconut oil
  • 1/2 Parmesan Cheese
  • FOR THE CHICKEN:
  • 2 chicken breasts, boneless, skinless
  • 1 teaspoon avocado oil
  • 1 Tablespoon Casa M Spice Co® Pecking Order®
  • PULLING THE DISH TOGETHER:
  • 1 pound dry pasta
  • 1/4 cup slivered almonds
  • 10 basil leaves, chiffonade
  • 1/2 Parmesan Cheese

Method

  1. 01

    Season chicken and let marinate

    5 min

    Can marinate up to 4 hours ahead in refrigerator.

  2. 02

    Preheat oven to 400°F

    15 min

    Get your oven dialed in early—you want a true 400°F so those tomatoes start caramelizing fast, not steaming.

  3. 03

    Slice tomatoes and arrange on sheet

    8 min

    Lay them out single-layer and don't crowd the pan; you're looking for direct contact with hot metal, which means better browning and deeper flavor.

  4. 04

    Roast tomatoes at 400°F for 70 minutes

    1h 10m

    Watch closely during last 15 minutes to avoid burning.

  5. 05

    Reduce oven to 325°F and start pasta water

    3 min

    Drop that heat to 325°F steady—lower temp means slower, more controlled roasting so the tomatoes concentrate their sweetness without burning the edges.

  6. 06

    Grill chicken 10 minutes per side to 155°F

    20 min

    Alternative: bake at 400°F until 155°F internal temp.

  7. 07

    Let chicken rest

    10 min

    Internal temperature will rise to 160°F while resting.

  8. 08

    Toast almonds at 325°F for 8-10 minutes

    10 min

    Remove from sheet immediately to prevent burning.

  9. 09

    Cook pasta for 11 minutes

    11 min

    Don't stir it; let the pasta work the whole time and taste a piece at 10 minutes to catch it just before al dente, since carryover cooking will firm it up more when you toss it.

  10. 10

    Make pesto in food processor

    5 min

    Process almonds, garlic, basil, oil, cheese, and roasted tomatoes until smooth.

  11. 11

    Slice chicken and toss pasta with pesto

    5 min

    Shred that chicken against the grain while it's still warm, then fold everything together off heat so the pesto coats evenly without breaking down from overcooking.

  12. 12

    Plate and garnish with almonds and basil

    3 min

    Finish with a sprinkle of toasted almonds and fresh basil leaves so you get that textural contrast and bright herb note that makes the whole dish pop.

From Mike's Notebook

01

Roast tomatoes until edges blacken slightly—that's where the deep flavor develops, not in the pale centers.

02

Toast almonds separately and pull them off the sheet immediately; they'll keep cooking and bitter up fast.

03

Let chicken rest five minutes before slicing so the pesto doesn't break on hot meat.

Nutrition

540 Calories / serving
24 gProtein
19 gTotal Fat
5 gSat. Fat
65 gCarbs
4 gFiber
5 gSugars
265 mgSodium

Estimated · 1 serving · calculated from the ingredient list, not lab-tested.

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