Cold Pasta Salad with Roasted Chicken, Plums, Blue Cheese, and Basil

Prehead oven to 375. Bring a big pot of salted water to a boil over high heat for pasta.

Heat a 2-count of oil in a cast iron or other overproof skillet over medium high heat until almost smoking. Sprinkle the chicken breast with a generous amount of salt and pepper and cook for 5 minutes, then flip the breast and cook for 5 more. Flip the breasts again, toss the pan in the over, and roast for about 25 minutes, or until juices run clear when you stick a small knife into the chicken. Meanwhile, toss the plums in a bowl with a drizzle of oil, salt, and pepper. Throw them in with the chicken during the last 8 minutes of cooking. Take the chicken and plums out of the pan, cool slightly, then stick them both in the refrigerator to chill.

Boil penne 8 to 9 minutes, until al dente. Drain in a colander and chill under cold water.

Whisk together mustard, vinegar, and sugar in bowl. Whisk in the oil and season with salt and pepper. Fold in herbs. Slice chilled chicken and toss into the bowl along with the pasta, blue cheese, and basil. Toss, and taste for seasoning. Mound on a plate with the plums alongside.