Pesto Rigatoni with Fresh Tomatoes

I’m slowly infecting the family with my love of pesto. I added chicken to this easy recipe from Pinch of Yum, cleaning out my fridge and creating a delicious dinner that appeased my finicky-eater family

…God, that line sounds like something from a Mommy blog. To be fair, I follow a lot of those, and I have relatives whose palates rival most kindergartners.


Pesto Rigatoni with Fresh Tomatoes

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A small serving of this easy pasta dish.


1 lb. whole rigatoni

1 lb. chicken

2-3 cups chopped grape tomatoes

½ cup water

½ cup shredded cheese of choice

⅔ small jar pesto (about 1 cup)


Bring a large pot of water to boil. While the water is boiling, chop the tomatoes in half. Add the pasta to the water and cook according to package directions.

While the pasta is cooking, preheat the oven to 400 degrees. If chicken is raw, cook it with vegetable oil on the stovetop until slightly browned.

Toss the cooked noodles with the chopped tomatoes, pesto, cooked chicken, and enough water to make it a little saucy. Transfer to a 9×13 baking dish and sprinkle with the cheese. Cover loosely with aluminum foil and bake for 10-15 minutes or until the cheese is melted.


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