Pesto with Chicken and Tomatoes

My wife loves this recipe.

Ingredients

1 lb boneless, skinless chicken breast

1 pint tomatoes (grape or cherry)

Olive oil
Salt and pepper

White wine

1 lb pasta like ziti or penne
Pesto

Preparation

Preheat the oven to 400 degrees. Place tomatoes on a baking sheet covered with parchment paper or tin foil. Lightly coat with olive oil and season lightly with salt and pepper. Cook until they start to burst and shrivel. 

Cook the pasta. 

Meanwhile, cube the chicken into smallish pieces. Season with salt and pepper and cook in olive oil over medium high heat until the cubes are browned all over. Add a splash of white wine to deglaze the pan and scrape up all the chicken bits. 

Toss in the tomatoes, pasta and pesto and mix well. Serve immediately.