Seared Chicken & Confit Cherry Tomato Pasta
Take your cooking skills to the next level!
Time to unleash your inner chef! Tonight’s pasta dinner is extra fancy - we’re going to confit the tomatoes to create a sweet and savoury sauce that allows this humble fruit to shine. Garlic, herbs and chilli all add to the flavour, and with a slice of tender seared chicken on top, you won’t be able to resist this show-stopping meal.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
Ingredients
½ packet
Cherry Tomatoes
2 clove
Garlic
½ sachet
dried oregano
pinch
chilli flakes
1 packet
passata
1 sachet
vegetable stock powder
1 packet
orecchiette
(Contains Gluten; May be present Soy, Egg. )
1 packet
chicken breast
1 sachet
Garlic & Herb Seasoning
1 packet
Rocket leaves
1 packet
Grated Parmesan Cheese
(Contains Milk; )
Not included in your delivery
olive oil
1 tsp
brown sugar
drizzle
vinegar (balsamic or white wine)
Nutrition Values
Utensils
Instructions
• Preheat oven to 200°C/180°C fan-forced. • Halve cherry tomatoes (see ingredients). • Peel garlic cloves.
• In a baking dish, combine tomatoes, garlic cloves, dried oregano (see ingredients), a pinch of chilli flakes (if using) and olive oil (1/4 cup for 2 people / 1/2 cup for 4 people). • Season with salt and pepper, then roast until blistered, 20-25 minutes. • Remove baking dish from oven, then using a fork, mash garlic cloves and lightly crush tomatoes. • Stir in passata, vegetable stock powder and the brown sugar until combined. Roast until slightly reduced, a further 5-10 minutes.
• When the tomatoes have 15 minutes remaining, boil the kettle. • Pour boiled water into a large saucepan with a generous pinch of salt. • Cook orecchiette in boiling water over high heat until 'al dente', 8 minutes. • Reserve some pasta water(2 tbs for 2 people / 1/4 cup for 4 people). Drain orecchiette, then return to the saucepan.
TIP: 'Al dente' pasta is cooked through but still slightly firm in the centre.
• While the pasta is cooking, place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks. • In a large bowl, combine chicken, garlic & herb seasoning and a drizzle of olive oil. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook chicken until browned and cooked through, 3-6 minutes each side (cook in batches if your pan is getting crowded).
TIP: The chicken is cooked through when it's no longer pink inside.
• Remove tomatoes from the oven. • To the saucepan with the pasta, add confit tomato sauce tossing to combine. Season to taste. • In a medium bowl, combine rocket leaves and a drizzle of vinegar and olive oil.
TIP: Add a splash of reserved pasta water if pasta looks dry!
• Slice chicken. • Divide confit cherry tomato pasta between bowls. Top with seared chicken, rocket and grated Parmesan cheese. • Sprinkle with a pinch of chilli flakes (if using) to serve. Enjoy!