1 tablespoon unsalted butter
1 tablespoon vegetable oil
3 (6 oz.) boneless, skinless chicken breasts
Salt and pepper
18 cherry tomatoes
1/2 cup prepared pesto
In a large pot of boiling, salted water, cook pasta, stirring occasionally, until al dente, about 12 minutes.
Meanwhile, in a medium skillet, melt butter in vegetable oil. Season chicken with salt and pepper and cook over medium-high heat until lightly browned and firm to touch, about 5 minutes per side.
Transfer to a plate and cover with foil to keep warm. Discard all but 1 Tbsp. fat from skillet.
Add tomatoes and cook over medium-high heat, stirring often, until they start to soften, about 5 minutes. Cut chicken into chunks.
Ladle off 1 cup pasta water and set aside. Drain pasta and return to pot. Add chicken, tomatoes and reserved pasta water. Stir in pesto and mix well until ingredients are coated.
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