Chicken tossed with roasted cherry tomatoes, garlic, basil, and pasta.
SBy Sarabobara
Servings
4
600 g Cherry tomatoes
4 clove Garlic cloves
4 tbsp Extra virgin olive oil
2 piece Chicken breasts
1.5 tsp Salt
0.5 tsp Black pepper
1 tsp Dried oregano
0.25 tsp Chili flakes
350 g Dried penne or rigatoni
1 cup Fresh basil leaves
0.5 cup Parmigiano-Reggiano, grated
1 tbsp Lemon juice
2 tbsp Salt for pasta water
Calories
652 kcal
Protein
41g
Carbs
74g
Fat
21g
Fiber
3g
Sugar
3g
"I used to spend hours every week scrolling through recipes and planning meals for the family, but I now use noms to quickly create fresh fun recipes to try! I love this app!!"
Sarah M. · Melbourne, AU
Roast Tomatoes
1. Heat the oven to 220°C (425°F). Toss the cherry tomatoes and unpeeled garlic cloves with half the olive oil, half the salt, and the chili flakes on a rimmed baking sheet.
600 g Cherry tomatoes,
4 clove Garlic cloves,
2 tbsp Extra virgin olive oil,
0.8 tsp Salt,
0.2 tsp Chili flakes
2. Roast for 20 to 25 minutes until the tomatoes burst and caramelize at the edges. Squeeze the garlic from its skins and mash it into the tomatoes.
Cook Chicken
3. Slice each chicken breast horizontally into thin cutlets, then cut into bite-size strips. Season with the remaining salt, black pepper, and dried oregano.
4. Heat the remaining olive oil in a large deep skillet over medium-high heat. Sear the chicken for 5 to 6 minutes, turning, until golden and cooked through to 74°C (165°F). Reduce the heat to low.
2 tbsp Extra virgin olive oil
Pasta and Toss
5. Meanwhile, boil the dried penne or rigatoni in a large pot of water with the salt for pasta water until al dente, about 1 to 2 minutes less than the package directions. Reserve 1 cup of the starchy pasta water, then drain without rinsing.
350 g Dried penne or rigatoni,
2 tbsp Salt for pasta water
6. Add the roasted tomatoes and garlic with their juices to the chicken, then add the pasta and about 120 ml of pasta water. Toss over medium heat for 1 to 2 minutes until the sauce clings to the pasta, adding more pasta water as needed.
Finish and Serve
7. Remove from the heat and stir in the lemon juice and Parmigiano-Reggiano. Tear in the fresh basil leaves, toss briefly, and serve immediately.
1 cup Fresh basil leaves,
0.5 cup Parmigiano-Reggiano, grated,
1 tbsp Lemon juice
ready to upgrade your cooking experience?
chat with the chef about recipes - get ingredient suggestions, cooking tips, and more
import any recipe - from Instagram, TikTok, or any URL into a real cookbook
household planning - share your meal plans and grocery lists with your household
