1 pound macaroni pasta, cooked al dente
2 cups my favorite pesto
2 cups heirloom tomatoes, halved
3 boneless, skinless chicken breasts, cooked and shredded (optional)
3 tablespoons olive oil
½ cup parmesan, shredded
Salt & pepper
Instructions
Preheat oven to 400 degrees.
Coat strained macaroni in olive oil.
Season with salt & pepper. Stir pesto into pasta.
Fold in tomatoes.
Transfer to 9×13 baking dish. Top with parmesan.
Cover with foil and bake for 10-15 minutes.

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