Burst Cherry Tomato Basil Chicken

🥘 Ingredients

• Italian seasoning
  1 tsp
• basil
  5 leaves
• cherry tomatoes
  75 g
• chicken breasts
  1
• double cream
  50 ml
• dry white wine
  1 c
• frying pan
• grated parmesan
  75 g
• ground black pepper
• minced garlic
  1 clove
• olive oil
• oregano
  1 tsp
• red pepper flakes
  1 tsp
• rigatoni
  100 g
• salt
• small onion
  1
• tomato paste
  4 tbsp
• water

1. 1

   Cook rigatoni in salted water until al dente.

   rigatoni: 100 g, water
2. 2

   Butterfly chicken breasts , rub with a little olive oil and sprinkle with Italian seasoning , salt , and ground black pepper . Heat a frying pan on a medium heat and fry the chicken until browned and cooked through ⏱️ 5 minutes per side. Take the chicken out, cut into bite sized chunks and set aside.

   chicken breasts: 1, olive oil, Italian seasoning: 1 tsp, salt, ground black pepper, frying pan
3. 3

   In the frying pan, add finely diced small onion and cook till softned. Add minced garlic and cook until fragrant. Add tomato paste and toast lightly before deglazing with dry white wine . Cook until the sauce has reduced by half.

   small onion: 1, minced garlic: 1 clove, tomato paste: 4 tbsp, dry white wine: 1 c
4. 4

   Add cherry tomatoes and cook for ⏱️ 10 minutes . Add red pepper flakes , basil and oregano and mix for ⏱️ 1 minute .

   cherry tomatoes: 75 g, red pepper flakes: 1 tsp, basil: 5 leaves, oregano: 1 tsp
5. 5

   Turn off the heat and add double cream and grated parmesan . Add the cooked pasta with a little of the pasta water and the chicken to the sauce. Mix until well coated. Serve sprinkled with some extra grated parmesan and basil .

   double cream: 50 ml, grated parmesan: 75 g, grated parmesan, basil