Roasted Tomato Chicken Pasta
Servings: 3-4
Time: 1 hour
INGREDIENTS:
2 large chicken breasts
1 tsp salt
1 tsp pepper
1 tsp italian seasoning
2 tbsp butter
8 - 10 roma tomatoes
2 medium yellow onions
8 garlic cloves
¼ cup heavy whipping cream
½ tsp salt
½ tsp pepper
1 box your preferred pasta
Shredded parmesan (for topping)
Fresh parsley (for topping)
INSTRUCTIONS:
- Preheat the oven to 400 F. Grease an 11x13 baking dish.
- Slice tomatoes in half and remove the seeds. Place in the baking dish. Slice yellow onion into quarters and place in the baking dish with the 8 cloves of garlic.
- Season tomatoes, onion, and garlic liberally with salt and pepper. Place into the oven and bake for 35-45 minutes. Until skin softens and begins to burst.
- Begin cooking noodles when tomatoes are nearing the end of their bake time.
- Cut chicken breasts into 1 inch cubes. Place into a bowl and mix with salt, pepper, and Italian seasoning.
- Heat 2 tbsp butter in a medium pan. Once butter has melted, add the chicken to the pan. Leave chicken without touching it until one side has browned. Flip all of the pieces and allow the other side to brown. Ensure no longer pink or cooked through to 165 F.
- When tomatoes are done roasting, remove from the oven and empty the contents of the baking dish into a blender. Add ½ tsp salt, ½ tsp pepper, and heavy whipping cream. Blend until smooth.
- Serve cooked noodles with roasted tomato sauce and chicken. Top with fresh parmesan and parsley.