Baked Pesto Chicken with Palmini Pasta

2 chicken breasts

1 package of Baby Bella mushrooms, rinsed

1 small container of cherry tomatoes, rinsed

1 can of Palmini noodles, drained and rinsed

1 serving of pesto

1/2 tbsp olive oil

Salt and pepper to taste

Freshly grated Parmesan for serving

Heat the oven to 450 degrees. On a sheet pan, toss tomatoes and mushrooms with a drizzle (1/2 tbsp or less) of olive oil and season with a pinch of salt and pepper. Place chicken breasts on pan and coat with pesto. Bake for 20 mins. Then, move all the veggies to one side of the pan (they will shrink a little) and toss the Palmini noodles in the oil and pesto that has baked off onto the pan. Place back in the oven for 5 more mins. Top with freshly grated Parmesan.