Roasted summer veg & chicken pasta
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
Ingredients
- 2 tbsp olive or rapeseed oil
- 2 tbsp sundried tomato purée
- 2 tbsp red wine vinegar
- pinch of chilli flakes, plus extra to serve (optional)
- 2 rosemary sprigs, leaves picked and finely chopped
- 2 chicken breasts (skin-on if possible)
- 1 courgette, halved lengthways and sliced
- 1 pepper (any colour), chopped
- 250g cherry tomatoes, halved
- 4 garlic cloves, unpeeled
- 180g wholemeal pasta
- parmesan, finely grated, and drizzle of extra virgin olive oil, to serve
Method
- STEP 1
Heat the oven to 190C/170C fan/gas 5. Mix the oil, tomato purée, vinegar, chilli flakes, rosemary and some seasoning together in a roasting tin. Turn the chicken in the paste to coat, then tip in the veg and garlic, toss again and put the chicken on top of the veg. Roast for 20-25 mins until the chicken is cooked through. Set the chicken aside on a plate loosely covered with foil.
- STEP 2
Return the veg to the oven for another 15 mins while you cook the pasta. When the veg is softened and has charred a little, remove from the oven. Squeeze the garlic cloves from their skins into the tin and mash to a paste with a fork. Squash some of the tomatoes as well, add a splash of pasta cooking water, then mix to make the veg saucy, scraping any veg stuck to the tin into the sauce.
- STEP 3
Drain the pasta and tip it into the roasting tin, toss through the sauce and season. Serve the pasta in shallow bowls, slice the chicken and serve on top of the pasta. Finish with a drizzle of olive oil, a little grated parmesan and another pinch of chilli flakes, if you like.
