• 4 boneless, skinless chicken breasts, each about 125 g (4 oz)
  • 500 g (1 lb) cherry or mini plum tomatoes, halved
  • 1 red onion, cut into wedges
  • 2 garlic cloves, finely chopped
  • 2–3 stems rosemary, torn into pieces
  • 6 tablespoons red wine
  • 2 tablespoons balsamic vinegar
  • 250 g (8 oz) dried linguine or fettuccine
  • 2 tablespoons grated fat-reduced mature Cheddar cheese (optional)
  • pepper

Arrange the chicken in a large roasting tin or ovenproof dish so that it lies in a single layer. Add the tomatoes and onion, then sprinkle over the garlic and rosemary. Drizzle with the wine and vinegar and add a little pepper.

Bake in a preheated oven, 220°C (425°F), Gas Mark 7, for 20 minutes or until the onions and chicken are browned and the juices run clear when the chicken is pierced with a skewer.

Halfway through cooking, bring a large saucepan of water to the boil, add the pasta and cook for 8–10 minutes until just tender.

Drain the pasta and return to the empty pan. Slice the chicken breasts and add to the pasta with the onions, tomatoes and pan juices. Toss together and spoon into bowls. Sprinkle with a little rosemary and top with grated cheese, if liked.

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