Cook Time: 20 min
Prep Time: 10 min
( Serves 4 )
3/4 pound rigatoni
4 whole (3/4 pound) chicken thighs (boneless, skinless)
1 tablespoon olive oil
1 dash kosher salt and black pepper
1/2 cup pitted kalamata olives (chopped)
1 cup halved bocconcini
3/4 cup pesto
- Cook the pasta according to the package directions; drain, return to the pot, and let cool.
- Heat oven to 400° F.
- Rub the chicken with the oil and season with ½ teaspoon salt and ¼ teaspoon pepper.
- Place on a rimmed baking sheet and roast until cooked through, 20 to 25 minutes; shred.
- Toss the pasta, shredded chicken, olives, and bocconcini with the pesto and ¼ teaspoon each salt and pepper.