Pesto Pasta Salad with Chicken and Oven-Roasted Tomatoes

Ingredients
1-2 boneless, skinless chicken breasts
olive oil
salt and pepper
1 pint cherry or plum tomatoes, halved
1/2 lb penne or rotini
8 oz pesto
Pine nuts, for garnish
basil for garnish

Directions
1. Preheat the oven to 350degrees. Coat the chicken breasts in olive oil and salt and pepper.  Bake for 35-40 minutes until cooked through. Shred chicken into strips when cool enough to handle.

2. While the chicken is roasting, coat the tomato halves in olive oil and salt and place them cut side up on a baking sheet.  Roast tomatoes for about 15 minutes.  Set aside to cool.

3. Cool pasta until al dente.  Drain well and place in large bowl.

4.  Toss pasta with pesto until evenly coated.  Add chicken and top with tomatoes, pine nuts and basil (if desired).

5.  Serve chilled.