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 produce 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.
The quantities provided above are averages only.
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
1
Cherry Tomatoes
Garlic
1
Chilli Flakes
1
Passata
1
Vegetable Stock Powder
1
Orecchiette
(Contains Gluten(Wheat); May be present Egg, Soy. )
1
Chicken Breast
1
Garlic & Herb Seasoning
1
Rocket leaves
2
Grated Parmesan Cheese
(Contains Milk; )
1
Dried oregano
Not included in your delivery
1
olive oil
brown sugar
Nutrition Values
Cooking Steps
• Preheat oven to 200°C/180°C fan-forced. • Halve cherry tomatoes. Peel garlic cloves.
• Combine tomatoes, garlic cloves, dried oregano, a pinch of chilli flakes (if using), and olive oil (1/4 cup for 2P / 1/2 cup for 4P) in a baking dish. • 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 over high heat with a generous pinch of salt. • Cook orecchiette in boiling water 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 saucepan.
• 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 steaks until cooked through, 3-6 minutes each side (cook in batches if your pan is getting crowded). TIP: The chicken is cooked when it is no longer pink inside.
• Remove tomatoes from the oven. To the saucepan with the pasta, add confit tomato sauce tossing to combine. Season. • In a medium bowl, combine rocket, a drizzle of vinegar and olive oil. TIP: Add a splash of reserved pasta water if it looks dry!
• Slice chicken. • Divide confit cherry tomato pasta between bowls. Top with chicken, rocket, and Parmesan cheese. • Sprinkle with a pinch of chilli flakes to serve (if using). Enjoy!