Cherry Tomato Chicken Pasta
Chicken Cherry Tomato Pasta - a pasta dish packed with burst cherry tomatoes, topped with buttery herb and garlic oven roasted chicken breast.
Servings 4
Calories 594kcal
Ingredients
- 4 chicken breasts
- 250 g linguine pasta
- 1¼ tablespoon olive oil divided
- 700 g cherry tomatoes (1½ lbs)
- ½ cup fresh basil leaves (loosely packed) chopped - plus extra leaves to serve (optional)
- ¼ cup fresh oregano leaves (loosely packed) chopped
- 1 teaspoon fresh thyme leaves
- 4 garlic cloves crushed/minced
- ½ cup chicken stock
- 2 teaspoon red wine vinegar
- 3 tablespoon butter
- ½ teaspoon garlic powder
- salt and pepper
- fresh parmesan to serve
Instructions
- Preheat oven to 180c/350f.
- Place cherry tomatoes (700g/1.5lbs) in a bowl, then add chopped fresh basil (½ cup, loosely packed) & chopped oregano (¼ cup, loosely packed), fresh thyme (1 tsp), crushed/minced garlic (4 cloves), olive oil (3 tsp) and salt & pepper to taste. Mix well to coat.
- Add cherry tomato mixture to a high-sided baking tray (see notes). Add chicken stock (½ cup) & red wine vinegar (2 tsp) to cherry tomato mixture, then add butter to tray and bake for 15 minutes.
- Meanwhile, sprinkle chicken breasts on both sides with garlic powder (½ tsp), and season with salt & pepper.
- Heat olive oil (2 tsp) in a fry pan, and cook chicken breasts for 2 minutes on each side (they will finish cooking in the oven).
- Remove the tomatoes from the oven and give them a stir, then nestle the chicken breasts in amongst the cherry tomatoes.
- Tilt the tray slightly and spoon some of the herby liquid over the breasts, then return the tray to the oven and bake for a further 20 minutes or until chicken is cooked through.
- Meanwhile cook pasta according to packet directions.
- When chicken is cooked, slice the breasts then add to the pasta along with the cherry tomatoes and the liquid from the base of the pan.
- Serve with parmesan cheese, and extra fresh basil if desired.
Notes
- You want to use a baking tray that will fit the cherry tomatoes and chicken breasts in a single layer. Keep in mind that by the time you have them all together in the tray, the breasts will be smaller after pan frying.
- I suggest using the flat side of a meat mallet (or something else heavy) give the thicker end of the chicken breasts a bit of a bash to even out the thickness of the breasts. This will help them cook evenly.
- When you add the butter to the tomato mixture in the tray, you can toss it on anywhere you like - it will melt as soon as it hits the heat of the oven.
- The type of pasta you use for this recipe is up to you, but I think long pasta tends to work best. I used linguine, but spaghetti or fettuccine would be great too.
- I use a meat thermometer to check if the chicken is cooked, it should have an internal temperature of 74c (165f) at it's thickest part. See Cooking temperatures | NSW Food Authority for more info.
- If you want to get really fancy pants, you could add some more fresh basil leaves to the finished dish - totally optional though!
Nutrition
Calories: 594kcal