​Rosemary Garlic Chicken with Roasted Cherry Tomato Pasta

-Serves 3-4
​
​My rosemary garlic chicken with roast tomato pasta sauce is easy, satisfying and the perfect weeknight dinner. It comes together quickly and is insanely flavored with just a few ingredients. Enjoy the recipe!

Ingredients for Rosemary Garlic Chicken

Sauce: 
1kg cherry tomatoes on the vine, discard stems 
2 red bell peppers, deseeded
salt and pepper 
2 tablespoons extra-vrgin olive oil 

​Chicken: 
500g chicken thighs, de-skinned OR chicken breasts, butterflied
1 tablespoon freshly squeezed lemon juice 
2 cloves minced garlic 
1 tablespoon freshly chopped rosemary leaves 
1/2 teaspoon salt
1/2 teaspoon cracked pepper 
1 tablespoon olive oil

Pasta: 
​4 large handfuls whole wheat pasta
​2 tablespoons extra-virgin olive oil 
shaved parmesan cheese, for 

Recipe 
Sauce:  
1. Preheat your oven to 190˚C. Place cherry tomatoes and halved bell peppers on a large baking tray. Drizzle tomatoes with olive oil, sprinkle salt and pepper and mix well.
2. Roast for 40 minutes until bell peppers are slightly charred. Once done, cover bell peppers with a kitchen towel until cool.
3. Peel skins off bell peppers. Place both roasted cherry tomatoes and peeled peppers in a food processor and blend until coarsely chopped. Store in the refrigerator for up to a week. 

Chicken: 
1. Mix together salt, pepper, rosemary, garlic, lemon juice, and olive oil.
2. Pour over chicken thighs, mix well, set aside for about an hour.
3. Heat a teaspoon of olive oil in a large non-stick frying pan on medium flame.
4. Place chicken thighs, sear for 2-3 minutes on each side.
5. Once golden brown, cover and cook for 2 more minutes on low flame. Set aside for 2-3 minutes covered before slicing.

Pasta: 
1. Cook 4 large handfuls of whole wheat pasta.
2. Heat 1.5 cups cherry tomato sauce in a large wok.
3. Add pasta, drizzle 2 tablespoons extra virgin olive oil, stir.
4. Serve hot with garlic rosemary chicken and some shaved parmesan.
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