Cobb Pasta Toss!

Ingredients:

•  3 pints grape or cherry tomatoes
• 3 tbsp EVOO
• Salt and pepper
• 6 slices bacon (optional)
• 1 lb Penne pasta
• 1 lb boneless skinless chicken breasts, diced
• 2 avocados, pitted and diced
• 1 lemon
• 2 garlic cloves, chopped
• A few dashes of hot sauce
• 5 scallions, chopped
• 1 cup blue cheese crumbles
• 1/4 cup fresh basil, chopped
• 1/4 cup fresh flat leaf parsley, chopped
• Ingredients:

What to do:

1.  Preheat oven to 400 degrees. Place a large pot of water over high heat to boil. Scatter the tomatoes onto a rimmed baking sheet and drizzle with 2 tbsp EVOO and some salt and pepper. Toss lightly to coat and roast them, 12 to 15 minutes. Place the bacon on a broiler pan and transfer to the oven as well. Cook until crispy, about 15 minutes.
2. Salt the boiling water, drop in the pasta, and cook al dente according to the package. When pasta is ready, reserve a large mug of starchy cooking water, then drain the pasta and return to the pot it was cooked in.
3. While the pasta is cooking, season the chicken with salt and pepper. Heat a large skillet with 1 tbsp EVOO, add chicken, and saute until golden brown and cooked through, 6 minutes.
4. While the chicken is cooking, place the diced avocado into a small bowl and squeeze the juice of lemon over it, tossing to coat. 
5. When the chicken is finished cooking, add the garlic to the pan, cook for 1 minute, sprinkle in a few dashes of hot sauce and toss to coat.
6. In a large serving bowl, add the cooked tomatoes and scallions, then add reserved pasta water and pasta. Mash the tomatoes. Top with chicken, crumble bacon over the top and toss with the avocado, blue cheese, basil, and parsley.

Enjoy!