Preheat oven to 350 degrees. Rinse chicken breasts and pat dry with paper towel. Sprinkle with pinch of salt and pepper. Spread 1 tablespoon tomato pesto on each chicken breast. Bake at 350 for 18-20 minutes and center is no longer pink.
Make the Pesto Sauce-
Heat 1-2 tablespoons olive oil medium heat in a large skillet. Add sliced mushrooms, red pepper flakes and saute 2-3 minutes or until mushrooms have softened. Add garlic, pesto, milk, and salt and combine ingredients. Bring to a boil and then reduce to simmer. Mix in stewed tomatoes.
Cook pasta-
Bring pot of salted water to a boil. Cook pasta according to package directions.
Assemble pasta bowls-
Add pasta to bowl. Top with pesto sauce and chicken strips. Enjoy!