Pesto Pasta Chicken Bake

• 8 ounces, weight Tri-color Fusili, Or Other Short Pasta
• 28 ounces, fluid Can Diced Tomatoes, Drained
• 1/2 cups Pesto
• 1 pound Boneless, Skinless Chicken Breasts Or Thighs
• 1 cup Shredded Cheese (Italian Blend, Or Your Favorite)
• 1/4 cups Grated Parmesan (optional)

1. Pre-heat oven to 350F.
2. Lightly mist the interior of a covered 3 quart casserole with cooking spray.
3. Par-boil the pasta for until just barely al-dente, about 5 minutes.
4. Drain pasta, and toss with the tomatoes and pesto in the casserole dish.
5. Nestle your chicken (cut into 3-4 oz portion sizes, if desired) into the pasta mixture, and top with the shredded cheese and Parmesan.
6. Cover and bake for one hour.

tomatoes, pesto, chicken breasts, shredded cheese, parmesan

Taken from tastykitchen.com/recipes/main-courses/pesto-pasta-chicken-bake/ (may not work)