Chicken Cherry Tomato Pasta - a pasta dish packed with burst cherry tomatoes, topped with buttery herb and garlic oven roasted chicken breast.
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.
*Please note that the amount of calories per serve is provided as a guide only, as ingredients and cooking methods can vary greatly*