A straightforward weeknight pasta where the pesto sauce does most of the work, needing only chicken and tomatoes to round it out. The jarred pesto carries enough garlic and cheese to build a complete dish in one pan in under thirty minutes.

Serves 2. 28 minutes, 12 at the stove.

About 1220 calories a serving, 61 g protein, 94 g carbohydrate, 64 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Bring a large pot of salted water to a boil and cook 8 oz pasta until al dente, about 9 minutes; reserve 1 cup pasta water before draining.9 min
2. While the pasta cooks, cut 12 oz chicken breast into 1-inch pieces and halve 1 pint cherry tomatoes. Heat 2 tablespoons olive oil in a large skillet over medium-high heat, then add the chicken with a pinch of salt and cook, stirring occasionally, until cooked through, about 8 minutes.8 min
3. Stir the entire 8 oz jar of pesto into the cooked chicken, then add the halved tomatoes and cook for 2 minutes, stirring gently. Add the drained pasta and toss, adding pasta water a few tablespoons at a time until the sauce coats the noodles with a loose consistency. Taste and season with salt and pepper.

Note Swap the chicken for shrimp or white beans if preferred. Leftovers keep refrigerated for three days and taste good cold or gently reheated. Serve with crusty bread and a simple green salad to round out the meal.