Fusilli with Oven-Roasted Tomatoes and Chicken

Name: Fusilli with Oven-Roasted Tomatoes and Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 pounds plum tomatoes, halved lengthwise; 2 teaspoons olive oil; Salt and freshly ground pepper; 1 pound skinless, boneless chicken breasts, trimmed of fat; 1 small head of escarole, coarsely chopped; 3/4 pound dried fusilli; 3 garlic cloves, finely chopped; 1 teaspoon finely chopped fresh rosemary; 1/3 cup finely shredded fresh basil; 2 tablespoons freshly grated Parmesan cheese

Servings: persons

1
Preheat the oven to 400.
2
Set the tomatoes, cut side up on a large baking sheet.
3
Drizzle with the olive oil and season with salt and pepper.
4
Bake the tomatoes for about 45 minutes, or until very soft and lightly browned.
5
Peel the tomatoes and transfer them to a medium bowl.
6
In a medium saucepan, cover the chicken breasts with 3 cups of water and bring to a simmer over low heat until just cooked through, about 15 minutes.
7
Cut the chicken crosswise into thin slices and cover with plastic wrap to keep the meat moist.
8
reserve 1/4 cup of the cooking broth.
9
Meanwhile, bring a large pot of salted water to a boil.
10
Add the escarole and cook over high heat until just tender, about 4 minutes.
11
Using a slotted spoon, transfer the escarole to a colander.
12
Bring the water back to a boil and add the fusilli.
13
Cook until al dente, about 8 minutes.
14
Drain the fusilli, leaving a little cooking water to keep the pasta moist, and return it to the saucepan; keep warm.
15
Pour the reserved chicken broth into a large skillet.
16
Add the garlic and cook over moderately high heat for 30 seconds.
17
Add the escarole and stir to blend with the garlic.
18
Season with salt and pepper.
19
Add the roasted tomatoes with their accumulated juices and the sliced chicken and cook until heated though.
20
Stir in the rosemary.
21
Add the roasted tomato mixture to the fusilli and toss well, then season with salt and pepper.
22
Transfer the pasta to a large platter and sprinkle with the basil and Parmesan cheese.
23
Serve at once.

400

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 pounds plum tomatoes, halved lengthwise, 2 teaspoons olive oil, Salt and freshly ground pepper, 1 pound skinless, boneless chicken breasts, trimmed of fat, and more.

Yes, Fusilli with Oven-Roasted Tomatoes and Chicken falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!