Sweet Herb Chicken with Roasted Tomato Pasta
Herb-Marinated Chicken Breast over Roasted Tomato Spaghetti
Ingredients:
2 boneless, skinless chicken breasts
2 tablespoons olive oil
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon dried thyme
1/2 teaspoon garlic powder
Salt and pepper to taste
2 cups cherry tomatoes, halved
3 cloves garlic, minced
8 oz spaghetti or pasta of choice
1/4 cup reserved pasta water
1 tablespoon fresh parsley, chopped
1 tablespoon fresh basil, chopped
1 tablespoon olive oil (for pasta)
Directions:
Preheat oven to 400°F (200°C). Line a baking tray with parchment paper.
In a bowl, combine olive oil, oregano, basil, thyme, garlic powder, salt, and pepper. Rub the mixture evenly over the chicken breasts.
Place the seasoned chicken on the baking tray. On the same tray, add cherry tomatoes and garlic, drizzle with a bit of olive oil, and sprinkle with salt and pepper.
Roast in the oven for 20-25 minutes, or until chicken is cooked through (internal temp 165°F/75°C) and tomatoes are blistered.
Meanwhile, cook the spaghetti according to package instructions. Reserve 1/4 cup of pasta water before draining.
In a large skillet over medium heat, add 1 tablespoon olive oil. Add the roasted tomatoes and garlic, smashing some with a spoon to create a light sauce.
Add the cooked pasta and reserved pasta water to the skillet. Toss to coat and season with salt and pepper.
Slice the roasted chicken and place it over the pasta. Garnish with chopped fresh parsley and basil. Serve warm.
Prep Time: 10 minutes | Cooking Time: 25 minutes | Total Time: 35 minutes
Kcal: 480 kcal | Servings: 2 servings