Seared Chicken & Confit Cherry Tomato Pasta
Take your cooking skills to the next level!
Here to challenge your inner chef, our new 'skill up' recipes will take you from zero to hero. Cook cherry tomatoes, garlic and Italian herbs in olive oil to heighten and preserve their flavour, then turn them into a baked sauce that will delight and satisfy.
This recipe is under 650kcal per serving.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
1 packet
snacking tomatoes
2 clove
garlic
1 packet
celery
1 sachet
Italian herbs
pinch
chilli flakes
1 packet
passata
1 sachet
vegetable stock powder
1 packet
orecchiette
(Contains Gluten, Wheat; May be present: Egg, Soy. )
1 packet
chicken breast
1 sachet
garlic & herb seasoning
1 packet
rocket leaves
1 packet
Parmesan cheese
(Contains Milk;)
Not included in your delivery
olive oil
1 tsp
brown sugar
drizzle
vinegar (balsamic or white wine)
Nutritional Values
Utensils
Instructions
• Preheat oven to 200°C/180°C fan-forced. • Halve snacking tomatoes. • Peel garlic cloves. • Thinly slice celery.
• Combine tomatoes, garlic cloves, Italian herbs, 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 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 10 minutes remaining, boil the kettle. • Pour boiled water into a large saucepan, place 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 confit tomato sauce from the oven. Add confit tomato sauce to the pasta and toss to combine. Season to taste. • In a medium bowl, combine rocket, celery, and a drizzle of vinegar and olive oil.
TIP: Add a splash of reserved pasta water to the pasta 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!