A jar of premade pesto, pasta and a barbecue chicken come together for this simple midweek dinner that can be thrown together in no time at all.
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Ingredients
Method
1.Preheat grill. Place 250g (8oz) cherry truss tomatoes with stems attached on an oven tray.
2.Drizzle with 1 teaspoon balsamic glaze; grill about 10 minutes or until tomato skins begin to split.
3.Meanwhile, cook 375g (12oz) penne pasta in a large saucepan of boiling salted water until tender; drain, reserving ⅓ cup of the cooking liquid.
4.Return pasta to pan with ⅓ cup basil pesto, 2 cups shredded barbecued chicken, tomatoes and reserved cooking liquid.
5.Stir gently over low heat until heated through.
6.Serve sprinkled with 2 tablespoons finely grated parmesan and some micro basil.
