Pasta shells with cherry tomatoes, tapenade and roast chicken
I love brightly coloured dishes. Just looking at them before eating wets my appetite and puts me in a great mood. This express pasta dish did the trick. Actually, the first mouthful of it sent my moodometer through the roof. Who couldn’t surrender to the adorably salty and zingy tapenade dotting the al dente pasta, warm and juicy tomatoes and moist chicken?A great antidote to shortening daylight.

Pasta shells with cherry tomatoes, tapenade and roast chicken

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Recipe by: me
Busy:15 min, Total prep time: 15 min
Serves: 4 
Cook the pasta according to packet instructions.

Wash and quarter the cherry tomatoes.

Dilute the tapenade into the oil, add 50 g parmesan, a good grinding of pepper and mix well.

Shred the chicken into bite size strips.

When the pasta is ready, drain and return to the saucepan on low heat. Mix with the tapenade sauce, tomatoes, chicken and fresh thyme leaves. Warm up for a few minutes and transfer to a large serving bowl.

Serve immediately with a bowl of parmesan on the side.

Cook the pasta according to packet instructions.

Wash and quarter the cherry tomatoes.

Dilute the tapenade into the oil, add 50 g parmesan, a good grinding of pepper and mix well.

Shred the chicken into bite size strips.

When the pasta is ready, drain and return to the saucepan on low heat. Mix with the tapenade sauce, tomatoes, chicken and fresh thyme leaves. Warm up for a few minutes and transfer to a large serving bowl.

Serve immediately with a bowl of parmesan on the side.

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Rating: 4.3/5 (3 votes cast)
Pasta shells with cherry tomatoes, tapenade and roast chicken, 4.3 out of 5 based on 3 ratings
This dish is perfect to use leftovers from a roasted chicken. Alternatively you can find roasted legs or thighs at your supermarket and most butchers. Please, please just don’t use these horrid chicken slices!

I made the tapenade sauce on the milder side to please fussier palates. It worked as my children loved this dish. If you enjoy the strong taste of tapenade as much as I do, I suggest adding another tablespoon.
Ingredients

350 g dry medium pasta shells (conchigilie)
150 g cherry tomatoes (about 15)
2 tablespoons homemade tapenade (or 3 for a stronger taste)
4 tablespoons oil
50g grated parmesan + 30 g in a bowl to sprinkle of top
400 g roasted chicken (use preferably flesh from the thighs or legs)
Fresh thyme leaves

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