You will need to have made the pesto from the post a few days ago, but once that is done, the most time consuming part of this recipe is waiting for the water to boil, which is the time I use to make a side salad. Note that this recipe uses a lot of pesto which is how I like it. You could stretch the pesto over more servings.

One can of chicken (alternatively a shredded chicken breast will work as will precooked thawed shrimp)
1/2 cup pesto base (see pesto recipe)
1/6 cup shredded Daiya mozzarella
1/2 lb uncooked rice or other safe pasta
1 to 1 1/2 cups cherry or grape tomatoes

Immersion blender or small food processor for blending pesto
1 large pot for boiling pasta
Colander for draining pasta
Can opener if using canned chicken
Measuring cup

Mix pesto base with Daiya cheese using a hand blender until the cheese is in tiny chunks
Cook pasta according to package instructions
Drain pasta and put tomatoes in pasta pot on burner (turn the burner off, you are just warming the tomatoes and chicken with the residual heat)
Put pasta back in pot
Toss with pesto
Serve with a side salad

The recipe doubles easily although like most gluten-free pasta dishes, the noodles are not good the second day.