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Fusilli with Chicken Tomatoes and Broccoli

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Serves: 4
675g / 1 1/2lb ripe but firm plum tomatoes, quartered
90ml / 6 tbsp olive oil
5ml / 1 tsp dried oregano
salt and black pepper
350g / 12 oz broccoli florets
1 small onion, sliced
5ml / 1 tsp dried thyme
450g / 1lb / 3 cups chicken breast, boned, skinned and cubed
3 garlic cloves, crushed
15ml / 1 tbsp fresh lemon juice
450g / 1 lb fusilli pasta

Preheat the oven to 200ºC / 400ºF / Gas 6.

Place the tomatoes in a baking dish. Add 15ml / 1 tbsp of the oil, the oregano, and 5ml / 1/2 tsp salt and stir to blend.

Bake until the tomatoes are just browned, about 30-40 minutes, do not stir.

Meanwhile, bring a large pan of salted water to the boil. Add the broccoli and cook until just tender, about 5 minutes. Drain and set aside. (Alternatively, steam the broccoli until tender.)

Remove from the heat. Stir in the lemon juice and season with pepper. Keep warm until the pasta is cooked.

Bring another large pan of salted water to the boil. Add the fusilli and cook until just tender (check the instructions on the packet for timing). Drain and place in a large bowl. Toss with the remaining oil.

Heat 30ml / 2 tbsp of the oil in a large non-stick frying pan. Add the onion, thyme, chicken cubes and 2.5ml / 1/2 tsp salt. Cook over high heat, stirring often, until the meat is cooked and beginning to brown, 5-7 minutes. Add the garlic and cook 1 minute more, stirring.

Add the broccoli to the chicken mixture. Add to the fusilli. Add the tomatoes and stir gently to blend. Serve immediately.

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