Chicken and Tomato Pasta

Chicken and Tomato Pasta
Servings: 4 Prep 30 mins Total Time 30 mins


  • 1 1/2 pounds boneless, skinless chicken thighs
  • 4 roma tomatoes, quartered
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt, plus more to taste
  • Freshly ground black pepper
  • 8 ounces fettuccine
  • 1 cup frozen peas
  • Grated Parmesan cheese

Make It

1. Heat the oven to 400 degrees 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 degrees F), about 20 minutes. Cut chicken into bite-size strips.

2. 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.

3. 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.

Nutrition Facts

Servings Per Recipe: 4; Amount Per Serving: cal. (kcal): 425, Fat, total (g): 12, sat. fat (g): 2, carb. (g): 52, fiber (g): 5, sugar (g): 6, pro. (g): 27, sodium (mg): 426, calcium (mg): 60, iron (mg): 3, Percent Daily Values are based on a 2,000 calorie diet.