Chicken with roasted cherry tomatoes and basil
(at time of publication)
- 500g cherry tomatoes
- 1 bulb garlic, unpeeled, broken in pieces
- olive spray oil
- 450g skinless chicken breasts
- 1 cup light evaporated milk
- 1 teaspoon sugar
- 4 tablespoons fresh basil, roughly torn
- freshly ground black pepper
- 300g wholemeal spaghetti
1 Preheat oven to 200°C. Place tomatoes on a baking tray with garlic. Spray with oil. Roast for 20 minutes until tomatoes soften and garlic is golden. Leave garlic to cool.
2 Flatten chicken breasts using a rolling pin then halve each one. Heat a non-stick pan with oil spray and cook chicken for 4 minutes until cooked through. Keep warm.
3 Peel garlic and place in a blender with 3/4 of the tomatoes. Process until smooth.
4 Cook spaghetti following packet directions. Meanwhile, place puréed tomatoes in a pan with garlic, evaporated milk, sugar and basil. Heat through. Season to taste with pepper.
5 Drain spaghetti and divide among 4 plates. Add chicken with sauce and top with basil and remaining whole cherry tomatoes.
Nutrition Info (per serve)
Total fat 7g
–Saturated fat 3g
Dietary fibre 12g
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