Pasta with chicken and roasted tomato pesto from Live to Eat: Cooking the Mediterranean Way (page 127) by Michael Psilakis

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Notes about this recipe

  • MollyB on February 19, 2020

    One of the best pasta dishes I've made! I wanted to lick the bowl when I was done. I loved the complexity of the flavor with the roasted tomatoes plus the tomato pesto. I used Marcona almonds in the pesto rather than the smoked almonds and felt they were a great substitute. It wasn't nearly as good reheated for lunch the next day (though still quite tasty); I'd recommend planning to eat it all the the night you make it.

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