6boneless, skinless chicken thighstrimmed & cut into bite size pieces
1cuppesto(see notes)
8ozpasta
2TBSPolive oil
14ozcan of plum tomatoes
1TBSPpoultry seasoning(Southern works well)
1tspsea salt(fine)
1tspblack pepper
1/4cupparmesan cheesegrated
Instructions
Allow pesto to reach room temperature (if cold) while you prepare the dish!
Drain can of tomatoes. On a large cutting board, cut tomatoes lengthwise and remove as many seeds as you can. Clear the cutting board of seeds and then chop tomatoes into 1 inch chunks.
Cook pasta until al dente in a large pot of salted water. Reserve 1/2 cup of pasta water before draining. Place drained, dry pasta in a large bowl.
In a large bowl, toss chicken pieces with olive oil, salt, pepper & poultry seasoning.
Heat a large heavy bottomed skillet on medium. Add tomatoes and cook undisturbed for 1-2 minutes to dry them up a bit.
Remove from heat and add to the large bowl of pasta.
In the same skillet add chicken pieces and cook over medium until browned and done (no pink), 5-8 minutes, turning pieces to brown all sides. Add a bit more olive oil if needed.
Remove from heat and add to the tomatoes and pasta. Add pesto and stir to combine. Add a little pasta water to achieve desired consistency. Taste and add salt & pepper if needed.
Serve and top with delicious grated parmesan cheese.