Provençal Chicken Breasts w/ Herb-Roasted Cherry Tomatoes

Ingredients

• 3/4 lbs cherry tomatoes (or other small tomatoes on the vine)
• 5 tbsp olive oil, divided
• 1 tbsp herbes de Provence (I used Purple Haze Lavender Farms)
• sea salt
• cracked peppercorns
• 1-2 tbsp Worcestershire sauce
• 2-3 skinless, boneless thinly-sliced chicken breasts
• Progresso Italian Bread Crumbs
• 1 small shallot, minced
• 3 tbsp butter
• 1 tbsp cream cheese, softened
• 2 tbsp red wine vinegar
• 2 tbsp freshly snipped flat-leaf Italian parsley leaves
• 2 tbsp freshly snipped tarragon leaves
• Small chunk Roquefort cheese (Trader Joe’s - $9.99/lb)
• 1 c cooked cappelletti (or other short cut pasta), al dente
• [Reserve 1/4 c hot pasta water]