For some reason, pasta is not a dinner default for me.
I don’t think of it very often when I’m meal prepping, but then every once in a while, I’ll make a pasta dish for dinner and I think, “WHY DON’T I MAKE THIS MORE OFTEN?”
Because it’s generally a quick meal, pasta is inexpensive, and, most importantly, everyone in my family will eat it.
(If you’re reading that and thinking I’m not that smart to be not making pasta more often, rest assured that I’m nodding my head along with you).
Plus, pasta really makes excellent leftovers, which is a big deal to me because a day with leftovers for lunch is the easiest, quickest, most delicious kind of day.
Time to repent of all my non-pasta-making ways.
And this chicken pasta dish is KILLER.
The first time I made it, Bart came home and had already eaten dinner and I said, “You should try this.”
He took one bite and then . . . many more bites. I was like, “Hey, that’s MY dinner!”
Fortunately there was more in the fridge, waiting to be eaten. And it was gone in a flash.
Also, the original recipe called for sun-dried tomatoes, but I couldn’t FIND sun-dried tomatoes at my grocery store that day (I eventually found them a few weeks later) and I only kind of like sun-dried tomatoes. I usually think they are overly chewy and I’m not wild about the flavor.
But roasted tomatoes? I could eat the whole pan plain. They’re so easy and they’re BURSTING with flavor even if you start with semi unimpressive tomatoes. I had a bunch of grape tomatoes in my fridge that were starting to look a little soft and unappetizing and after a little round in a hot oven with some olive oil and salt and pepper, they were the most delicious things on the planet.
Seriously, they make this whole chicken pasta dish that much more magical.
And it was a pretty magical dish to begin with.