Cook the pasta in a large pot of salted boiling water according to package directions until al dente.
While the pasta is cooking, cook the cherry tomatoes, pesto and chicken in a skillet over medium heat for 4 or 5 minutes, stirring often, until the tomatoes begin to soften.
With a large mug, scoop out ½ cup or so of pasta water before draining the pasta and set the water aside.
Drain the pasta and place it back in the pot.
Scrape the tomatoes and pesto mixture into the pasta and toss to coat.
Add pasta water a little at a time if you feel the sauce needs to be thinned a bit.
Taste and season with salt and pepper.
Serve hot.
Recipe Notes
Variations:
vegetarian: substitute white beans or chick peas for the chicken. Top with a bit of fresh mozzarella or goat cheese.
low carb: substitute zucchini noodles or ribbons for the pasta. You can just stir them in with the pesto and tomatoes for a quick and easy one skillet meal.
different: this is the kind of recipe you can change up in all kinds of ways. Use shrimp or scallops instead of chicken, skip the chicken and and top with fresh mozzarella or goat cheese. Toss in a can of drained artichoke hearts. Use a different kind of pesto - sun dried tomato, cilantro, etc.
weight watchers friendlier - cut the pasta down to 6 ounces and increase the chicken to 2 cups turning this into a heartier pasta dish with just 8 SmartPoints. Use whole grain pasta.
Click here to see your WW PersonalPoints for this recipe and track it in the WW app or site.9*SmartPoints (Green plan)9*SmartPoints (Blue plan)9*SmartPoints (Purple plan)7*PointsPlus (Old plan)
Nutrition Facts
Healthy 4-Ingredient Pasta with Pesto & Tomatoes Recipe
Amount Per Serving (1 /4th recipe)
Calories 286Calories from Fat 72
% Daily Value*
Fat 8g12%
Carbohydrates 35g12%
Fiber 1.1g4%
Protein 18g36%
* Percent Daily Values are based on a 2000 calorie diet.