Smoked Tomato and Chicken Pasta

• 1 1/2 tablespoons wood chips
• 2 chicken breasts, split, skinned but not boned
• 12 plum tomatoes, cored and halved lengthwise
• 1 teaspoon salt, plus more to taste
• Freshly ground pepper to taste
• 1 pound farfalle
• 1/4 cup fresh basil, cut across into thin strips

1. Smoke the chicken breasts as in the recipe above, using 1 1/2 tablespoons of wood chips.
2. Sprinkle the tomatoes with 1/4 teaspoon of salt and pepper to taste.
3. Remove the chicken from the rack and add the tomatoes, cut side up.
4. Cover and smoke until the tomatoes are soft, about 25 minutes.
5. Meanwhile, take the chicken off the bone and shred.
6. Bring a large pot of salted water to a boil.
7. Add the pasta and cook until al dente, about 10 minutes.
8. Drain.
9. Cut the tomato pieces in half crosswise.
10. Place the pasta in a large bowl and toss with the chicken, tomatoes, remaining salt, pepper and basil.
11. Divide among 4 plates and serve.

wood chips, chicken breasts, tomatoes, salt, freshly ground pepper, farfalle, fresh basil

Taken from cooking.nytimes.com/recipes/3806 (may not work)