Penne Rigate with Roasted Tomatoes, Goat Cheese & Chicken

Penne Rigate with Roasted Tomatoes, Chicken & Goat Cheese

Got a bountiful harvest of tomatoes sitting on your kitchen counter? Can’t eat them fast enough? Try roasting them, they freeze great! Roasting tomatoes not only brings out the sweetness but highly concentrates the flavor. They are great for pizza toppings, pasta dishes and focaccia. Also increase the amount of oil called for in the recipe and save it to use in salad dressings. It is deliciously flavored and will last several weeks in the refrigerator.

Roasted Tomatoes

5 cups cherry tomatoes, halved

1/3 cup olive oil

1 Tablespoon garlic, minced

¼ teaspoon crushed red pepper

Salt & Pepper

Preheat your oven to 375 degrees. On a rimmed baking sheet, toss the tomatoes with the oil and spread out in an even layer. Sprinkle the garlic, red pepper and salt & pepper to taste. Roast for 45 minutes. Let it cool in pan.

Chicken

2 large chicken breast halves, pounded to ½” thick

Garlic salt

Black pepper

Pinch of cayenne

1 Tablespoon of olive oil

Sprinkle both sides of the chicken breast with the garlic salt, black pepper and a pinch of cayenne. Heat the oil on medium heat in a large sauté pan. Cook the chicken turning once to create a nice crust on the outside about 5 minutes per side. Remove from pan and let it rest for 5 minutes. Slice into bite size pieces.

Pasta

1 lbs. Penne Rigate, cooked according to pkg. directions

4 oz. goat cheese, broken in pieces

1 recipe of roasted tomatoes

Cooked chicken breast pieces with any leftover juice

10 basil leaves, chiffonade

Toss the hot pasta with the goat cheese until the cheese is completely melted. Add the roasted tomatoes with the oil and the chicken. Toss well and re-warm over medium heat. Top with the basil and serve.

Serves 6