Creamy Roasted Tomato and Chicken Pasta

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Ingredients: (Serves 3)

2 boneless, skinless chicken breasts

Cherry tomatoes, as many you like, halved

Angel hair pasta (or whichever you prefer)

4 tablespoons of olive oil

Salt and pepper

1 onion, chopped

2 cloves of garlic, minced

300 mls single cream (more if you like plenty of sauce)

1 cup of chicken broth

1 cup of Parmesan, grated

2 teaspoons of Italian seasoning

2 handfuls baby spinach, roughly chopped

2 tablespoons fresh basil, chopped

Method:

1. Preheat oven to 200C/180C Fan. Line a baking tray with tin foil. Place the halved tomatoes and chicken breasts on the baking tray, drizzle with 3 tablespoons of olive oil and generously salt and pepper. Bake for 30 minutes until the chicken is cooked and the tomatoes are caramelised, with browned edges.
2. While those cook, heat the remaining 1 tablespoon of olive oil in a large skillet/frying pan over medium heat and cook the onions until very soft, about 10 minutes.
3. Bring a pan of water to the boil and add the pasta and let it cook until al dente while you make the sauce.
4. Add the garlic to the onion pan, cook for about 30 seconds, then add the cream, chicken broth, Parmesan and Italian seasoning. Cook over medium-low heat, stirring frequently, until it is smooth and thickened.
5. Slice up the chicken breasts. Add the chicken, the roasted tomatoes, and the spinach to the sauce and let it cook for 1-2 minutes until the spinach is slightly wilted. Salt and pepper to taste.
6. Serve the sauce over the pasta and top with the basil, if desired.

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Conversion measurements from US to UK can be found here.