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Roasted Chicken Pasta with Fresh Tomatoes and Basil

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  • Cook pasta in boiling, salted water until tender (about 10 minutes). Drain and transfer to a large bowl. Toss with olive oil, salt, pepper, tomatoes, and scallions. Cover to keep warm until ready to serve.
  • Reserve the drippings from the chicken and combine with broth and lemon juice. Heat the drippings and broth to a simmer in a large skillet. Add the chicken to warm the meat.
  • Meanwhile, reheat the pasta in the microwave, then toss the chicken, broth, and basil with the pasta. Top with feta cheese and garnish with a sprig of fresh basil.


I use chicken based powder and dissolve it in hot water for the chicken broth as the flavor is more intense than canned broth.

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