Pesto Pasta

INGREDIENTS

3/4 pound rigatoni (or bow ties, or rotini, whatever, pasta salad noodles)

4 boneless, skinless chicken thighs (3/4 pound) (I use thighs with bones and skin, because it's much cheaper, still use about 4, which will weigh ~twice as much)

1 tablespoon olive oil

kosher salt and black pepper

1/2 cup chopped pitted kalamata olives (I use way more than this usually)

1 cup halved bocconcini (I use just play store mozzarella, which I let marinate in the pesto and olive juice for a while to get it softer, fresh mozzarella chopped is also good, the bocconcini shape isn't important).

3/4 cup pesto

(I do about all of this by feel, and generally add more of everything)

DIRECTIONS

Cook the pasta according to the package directions; drain, return to the pot, and let cool.

Heat oven to 400° F. Rub the chicken with the oil and season with ½ teaspoon salt and ¼ teaspoon pepper. Place on a rimmed baking sheet (I use a small glass casserole dish) and roast until cooked through, 20 to 25 minutes; shred.

Toss the pasta, shredded chicken, olives, and bocconcini with the pesto and ¼ teaspoon each salt and pepper (I almost always skip the salt and pepper here, because I'm using more olives [salt] and pesto).