Ingredients

serves 4

　　3 pints grape or cherry tomatoes

　　3 tablespoons EVOO (extra-virgin olive oil), divided

　　Salt and pepper

　　6 slices bacon

　　1 pound penne or whole-wheat penne pasta

　　1 pound boneless skinless chicken breasts, cut into bite-size pieces

　　2 avocados, pitted and diced

　　1 lemon

　　2 garlic cloves, grated or finely chopped

　　A few dashes of hot sauce

　　4 to 5 scallions, thinly sliced on the bias

　　1 cup blue cheese crumbles

　　1/4 cup fresh basil, a handful, chopped

　　1/4 cup fresh flat-leaf parsley, a handful, chopped

　　

Step 1

Preheat the oven to 400°F. Place a large pot of water over high heat to boil.

　　

Step 2

Scatter the tomatoes onto a rimmed baking sheet and drizzle with about 2 tablespoons of EVOO and some salt and pepper. Toss lightly to coat and roast them in the hot oven until they burst open and are tender, 12 to 15 minutes. Place the bacon on a broiler pan and transfer to the oven as well. Cook until crispy, about 15 minutes.

　　

Step 3

While the tomatoes and bacon are in the oven, salt the boiling water, drop in the pasta, and cook to al dente according to the package directions. When the pasta is ready, reserve a large mug of the starchy cooking water, then drain the pasta and return it to the pot it was cooked in.

　　

Step 4

While the pasta is cooking, season the chicken pieces with salt and pepper. Heat a large skillet with 1 tablespoon of the EVOO, add the chicken, and sauté until golden brown and cooked through, about 6 minutes.

　　

Step 5

While the chicken is cooking, place the diced avocado into a small bowl and squeeze the juice of the lemon over it, tossing to coat.

　　

Step 6

When the chicken is finished cooking, add the garlic to the pan, cook for 1 minute, then sprinkle in a few dashes of hot sauce and toss to coat.

　　

Step 7

In a large serving bowl, add the cooked tomatoes and the scallions, then add the reserved pasta water and pasta. Mash the tomatoes. Top with the chicken, crumble the cooked bacon over the top, and toss with the avocado, blue cheese, basil, and parsley.

　　Rachael Ray's Look + Cook