• 2 pint(s) cherry tomatoes
• 6 slice(s) bacon, cooked
• 1 lb penne rigate, dry
• 1 lb chicken breast halves, boneless skinless
• 2 medium avocado, chopped
• 2 clove(s) garlic, minced
• 1 tsp hot sauce
• 4 medium scallion(s), sliced
• 1 cup(s) blue cheese, crumbled
• 1/4 cup(s) basil, chopped
• 1/4 cup(s) parsley (fresh), chopped
|  | 1. Preheat oven to 400.
2. Place tomatoes on a baking sheet and drizzle with olive oil. Season to taste with salt and pepper. Roast for 15 minutes or until tender.
3. Cook pasta according to package directions. Save 1 cup of pasta water, drain pasta and return it to the pot.
4. Heat a swirl of olive oil in a large sauce pan. Cut chicken into bite size pieces. Saute chicken until done. Add garlic and a little hot sauce (to taste).
5. Mix together tomatoes, scallions, and pasta. Add a little pasta water if needed.
6. Top with chicken, crumbled bacon, blue cheese, avocado, basil and parsley.
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