I recently discovered these amazing little bowtie pastas. I know, duh, it has been on the shelves for ages. Sometimes it has to take a little motivation to try out a new ingredient or recipe, ok! Don’t even think twice. Next time you are in the grocery store, buy it!
This recipe of Chicken and Roasted Tomato Farfalle is an easy and light meal that is quick and versatile. It is the perfect dish to serve for those dreaded mid-week dinners. It is made up of spicy grilled chicken breasts, sweet and peppery roasted cherry tomatoes and perfectly cooked bowtie (farfalle) pasta – with a generous dose of black pepper and fresh basil. Tadaaa! Dinner is served!
Easy peasy – ready in less than an hour – your dinner is sorted!! This recipe of Chicken and Roasted Tomato Farfalle can serve four adults. Enjoy!
| Prep Time | 10 min |
| Cook Time | 15 min |
| Servings | people |
- 450 gr farfalle pasta uncooked
- water for cooking pasta
- salt to add to boiling water
- 15 ml olive oil
- 4 chicken breast fillets cut into pieces
- chicken spice for the chicken
- salt and black pepper to season
- 1 cup cherry tomatoes halved
- drizzle olive oil
- fresh basil to serve
Ingredients
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- As per cooking instructions on packet, boil pasta in salted water until al dente. Drain and set aside.
- Heat the olive oil in a saucepan and brown the chicken pieces, adding spice and seasoning as you go. Set aside.
- Add the halved cherry tomatoes in an oven safe roasting dish, drizzle with olive oil and seasoning, and grill until wilted and soft. Add more black pepper to your liking.
- Arrange your plates with cooked pasta, chicken, tomatoes, more black pepper and fresh basil.
