Heat the oven to 400°F. Place the chicken on one half of a baking pan and the tomatoes on the other. Toss both with the olive oil, salt and pepper. Bake until the chicken is no longer pink (165°F), about 20 minutes. Cut chicken into bite-size strips.
Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions, adding peas during final 3 minutes of cooking; drain.
In a large bowl toss the pasta and peas with half of the chicken (reserve the other half for Thursday), the tomatoes, pan drippings, and cheese.