200g cherry tomatoes, halve some and leave some whole
2 tablespoons olive oil
1 clove garlic, crushed
salt and pepper, to taste
300g tricolore pasta
4 tablespoons basil oil
2 skinless chicken breast fillets
1 handful of basil, parsley and thyme leaves, roughly chopped
50g black olives
2 tablespoons basil leaves, shredded
1 tablespoon balsamic vinegar
125g pack mini mozzarella pearls, drained
chopped fresh parsley, to taste
chopped fresh thyme, to taste
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Method Prep:15min › Cook:15min › Ready in:30min
Pre heat the oven to 150 C / Gas 2. Scoop out the seeds of the tomato using a teaspoon, toss with the olive oil, garlic and seasoning, then lay cut side down on an oiled baking tray.
Roast in the oven for 30 minutes turning half way through cooking. Meanwhile in a large pan of salted water, cook the tricolore pasta according to the packet instructions. Drain, toss in 1 tablespoon of the basil oil and set aside to cool.
Drizzle 1 tablespoon of basil oil over the chicken, and coat in the chopped mixed herbs, then wrap loosely in foil.
Bake in the oven for 15 to 20 minutes, or until the chicken is cooked through and no longer pink in the middle.
Slice the cooked chicken, add to the pasta along with the roasted tomatoes, olives and basil. Whisk together the remaining basil oil and balsamic vinegar and pour over the pasta. Gently toss all the remaining ingredients, making sure everything is thoroughly coated, then season and serve.