Penne with Chicken, Romaine and Roasted Tomatoes

Ingredients

• 1-1/2 pounds cherry tomatoes
• 2 tablespoons olive oil
• 5 large garlic cloves, finely chopped
• 1/2 teaspoon crushed red pepper
• Salt, to taste
• 8 ounces dry penne pasta
• 1 can (8 oz.) tomato sauce
• 2 cups shredded roasted chicken breasts
• 6 cups DOLE® Chopped Romaine
• 1/2 cup crumbled goat cheese

Instructions

• Preheat oven to 400°F.
• Mix cherry tomatoes, olive oil, garlic and crushed red pepper on rimmed baking sheet line with aluminum foil. Season with salt, to taste. Roast tomatoes 20 to 25 minutes or until tomatoes are softened and start to brown.
• Meanwhile, cook pasta in large sauce pot of boiling salted water 10 to 12 minutes or until just tender. Drain pasta, reserving 1/4 cup cooking liquid.
• Pour tomato-garlic mixture from baking pan into same sauce pot in including any juices. Add tomato sauce and reserved 1/4 cup pasta liquid, heat.
• Stir in cooked chicken and pasta; cook, stirring, until heated through. Add romaine; cook, stirring, 2 to 3 minutes or until romaine just starts to wilt. Spoon into large serving bowl; sprinkle with crumbled goat cheese.