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1
Preheat oven to 400 degrees F and place a large pot of salted water over high heat to boil.
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2
Scatter the tomatoes onto a baking sheet and drizzle with about 2 tablespoons EVOO and some salt and pepper.
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3
Toss lightly to coat and roast them in the hot oven until they burst open and are tender, 12-15 minutes.
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4
Place the bacon on a broiler pan and transfer to the oven as well.
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5
Cook until crispy, about 15 minutes.
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6
While the tomatoes and bacon are in the oven, drop the pasta in the boiling water and cook to al dente according to package directions.
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7
When the pasta is ready, reserve a large mug of the starchy cooking water and then drain the pasta-keep warm by returning it back into the cooking pot.
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8
While the pasta is cooking, season chicken pieces with salt and ground black pepper.
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9
Heat a large skillet with about 2 Tablespoons of EVOO, add the chicken, and saute until golden brown and cooked through, about 6 minutes.
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10
While the chicken is cooking, scoop the diced avocado into a small bowl and squeeze the juice of the lemon over it, tossing to coat.
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11
When the chicken is finished cooking, add garlic to the pan, cook for 1 minute, then sprinkle in a few dashes of hot sauce and toss to coat.
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12
In a large serving bowl, mash cooked tomatoes together with scallions, add the pasta water and pasta.
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13
Top with chicken, crumble the cooked bacon over it, and toss with the avocado, blue cheese, basil, and parsley.
