Roasted Tomato Chicken Pasta

40m

1 lb
orecchiette pasta
1 can (28 oz)
whole peeled tomatoes, reserve drained tomato juice
1 tbsp
olive oil
1 lb
chicken breasts, defrosted and cut into 1-inch chunks
2
garlic cloves, minced
2 tsp
rosemary
A pinch
sage
1 tbsp
dried basil
Dash
salt
Dash
Pepper
2 Tbsp
tomato paste
6 oz
mozzarella, shredded
  1. Preheat oven to 350ºF and prepare a baking sheet with foil.

  2. Bring a large pot of water to a boil to cook pasta, until al-dente or preferred tenderness, about 8 minutes. Drain in a waiting colander, drizzle with a dash of oil, and toss to avoid sticking.

  3. While pasta is cooking, place tomatoes on the baking sheet in the oven, about 15-20 minutes.

  4. In a medium-sized skillet over medium-high heat, add oil, chicken, garlic, rosemary, sage, basil, salt and pepper. Turn chicken after 2-3 minutes.

  5. Add tomato paste and reserved tomato juice to the skillet. Cook the chicken until the juices run clear, about 5 minutes.

  6. In a medium-sized baking dish, add skillet mixture, baked tomatoes, pasta, and most of the cheese. Gently toss to combine ingredients and smooth into the baking sheet in an even layer.

  7. Lightly distribute a layer of cheese over top. Bake in oven for 15 minutes until the cheese has melted and is golden brown.

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