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1
Preheat the oven to 400.
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2
Set the tomatoes, cut side up on a large baking sheet.
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3
Drizzle with the olive oil and season with salt and pepper.
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4
Bake the tomatoes for about 45 minutes, or until very soft and lightly browned.
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5
Peel the tomatoes and transfer them to a medium bowl.
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6
In a medium saucepan, cover the chicken breasts with 3 cups of water and bring to a simmer over low heat until just cooked through, about 15 minutes.
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7
Cut the chicken crosswise into thin slices and cover with plastic wrap to keep the meat moist.
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8
reserve 1/4 cup of the cooking broth.
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9
Meanwhile, bring a large pot of salted water to a boil.
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10
Add the escarole and cook over high heat until just tender, about 4 minutes.
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11
Using a slotted spoon, transfer the escarole to a colander.
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12
Bring the water back to a boil and add the fusilli.
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13
Cook until al dente, about 8 minutes.
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14
Drain the fusilli, leaving a little cooking water to keep the pasta moist, and return it to the saucepan; keep warm.
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15
Pour the reserved chicken broth into a large skillet.
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16
Add the garlic and cook over moderately high heat for 30 seconds.
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17
Add the escarole and stir to blend with the garlic.
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18
Season with salt and pepper.
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19
Add the roasted tomatoes with their accumulated juices and the sliced chicken and cook until heated though.
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20
Stir in the rosemary.
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21
Add the roasted tomato mixture to the fusilli and toss well, then season with salt and pepper.
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22
Transfer the pasta to a large platter and sprinkle with the basil and Parmesan cheese.
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23
Serve at once.
