Cobb Pasta Toss

I tried a new recipe tonight that I saw on Rachael Ray. I figured with chicken, pasta, bacon and avocado you can't go wrong. We all loved it except next time I will add the blue cheese to individual servings. My kids thought it was a little too strong so on theirs I would put a milder cheese.

Ingredients
3 pints grape or cherry tomatoes
4 T. EVOO, (extra vigin olive oil) divided
Salt and pepper
6 slices bacon
1 1b. penne pasta
1 lb. boneless skinless chicken breasts, cut into bite-sized pieces
2 avocados
1 lemon
2 cloves garlic, grated
few dashes of hot sauce
4-5 scallions, thinly sliced
1 cup blue cheese crumbles
1/4 cup fresh basil, chopped
1/4 cup flat leaf parsley, chopped

Preparation
Preheat over to 400. Place a large pot of salted water over high heat to boil.

Scatter the tomatoes onto a baking sheet and drizzle with 2 T. EVOO, 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.

Fry up bacon until just crisp.

While tomatoes are in the oven, drop the pasta in the boiling water and cook to al dente. 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 in.

While the pasta is cooking, season chicken pieces with salt and pepper. Heat a large skillet with one turn of the pan EVOO, add chicken and saute until golden brown and cooked through.

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 done 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.