Roasted Tomatoes with Pasta and Chicken

This is adapted from Rachel Ray who I watch on a little TV in my kitchen as I cook dinner.

Ingredients:
cherry tomatoes
dry pasta
chicken stock
leftover chicken
garlic
salt
pepper
Parmesan cheese
arugula (optional)

You will need at least 2 pints of cherry tomatoes (more is better) and it is fine if they are starting to get the little wrinkles because you bought them and forgot to use them like the ones I used last night. Put them on a cookie sheet with edges (so they don't roll all over) drizzle with olive oil (three times around the pan) sprinkle with coarse salt and pepper to taste. Peel 5-7 garlic cloves and put on the cookie sheet as well. Put in a 425 oven for about 30 minutes (the tomatoes will pop and sizzle and just look roasted.)

Cook the pasta (I used farfalle last time and it looked great)according to package directions.

Take 1/2 a sweet onion (Vidalia type) and do a rough dice, put into a sauce pan and saute until browned and starting to caramelize. Add about 1-1.5 cup of leftover chicken pieces chopped into bite sized chunks and continue to saute the onions until the chicken is reheated.

Put the roasted tomatoes in a medium sized sauce pan making sure you transfer all the remaining oil and juices, squeeze the garlic cloves to extract the soft center and put that in the pan as well. Take a stick blender and roughly puree the tomatoes. I add about 1/2 cup of the pasta water and about 1/4 cup of chicken stock to make it a bit more liquid so it coats the pasta better. Be careful to not turn the sauce into mush by pureeing too much (or if you have kids that don't like to see pieces in their sauce, make it smooth.) Add 1/2 cup Parmesan cheese if you'd like.

Toss the pasta, the sauce, and the chicken and onion mixture together. Take some arugula leaves and slice in thin diagonal strips and toss them in to wilt in the hot mixture. Sprinkle additional Parmesan to taste.