Cobb Pasta Toss
- Ready In:
- 30mins
- Ingredients:
- 15
- Serves:
-
4
ingredients
- 3 pints grape tomatoes or 3 pints cherry tomatoes
- 3 tablespoons extra virgin olive oil, divided
- salt
- fresh ground black pepper
- 6 slices bacon
- 1 lb whole wheat penne
- 1 lb boneless skinless chicken breast, cut into bite-sized pieces
- 2 avocados, pitted and diced
- 1 lemon
- 2 garlic cloves, finely chopped
- hot sauce, a few dashes
- 4 -5 scallions, thinly sliced on a bias
- 1 cup blue cheese, crumbles
- 1⁄4 cup fresh basil, chopped
- 1⁄4 cup flat leaf parsley, chopped
directions
- Preheat an oven to 400ºF.
- Place a large pot of salted water over high heat to boil.
- Scatter the tomatoes onto a baking sheet and drizzle with about 2 tablespoons olive oil and some salt and pepper.
- Toss lightly to coat and roast them in the hot oven until they burst open and are tender, 12-15 minutes.
- Place the bacon on a broiler pan and transfer to the oven as well.
- Cook until crispy, about 15 minutes.
- While the tomatoes and bacon are in the oven, drop the pasta in the boiling water and cook to al dente according to package directions.
- When the pasta is ready, reserve a large mug of the starchy cooking water and then drain the pasta and return it to the pot it was cooked inches
- While the pasta is cooking, season chicken pieces with salt and ground black pepper.
- Heat a large skillet with one turn of the pan of olive oil, add the chicken and sauté until golden brown and cooked through, about 6 minutes.
- While the chicken is cooking, scoop the avocado flesh into a small bowl and squeeze the juice of the lemon over it, tossing to coat.
- When the chicken is finished cooking, add garlic to the pan, cook for 1 minute, then sprinkle in a few dashes of hot sauce and toss to coat.
- In a large serving bowl, mash cooked tomatoes together with scallions, add the pasta water and pasta.
- Top with chicken, crumble the cooked bacon over it, and toss with the avocado, blue cheese, basil and parsley.
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RECIPE SUBMITTED BY
CookingONTheSide
Carnegie, Pennsylvania
I want to thank all of you who review the recipes I post - good or bad. It's always good to get feedback and helpful tips and I really appreciate them all! I try to send a note when someone reviews one of my recipes, but I don't always get the chance. Please know that I really enjoy reading the reviews. I also love all the photos everyone posts, too! Thanks so much. Happy Cooking!