Roast Chicken, Tomato and Feta Pasta

cook 20 mins
  • 2 tablespoons olive oil
  • 2 boneless, skinless chicken breasts
  • 1 teaspoon honey
  • juice of 1 lemon
  • 200 g (7 oz) cherry tomatoes
  • 400 g (13 oz) ruote pasta
  • handful of oregano leaves, chopped
  • 25 g (1 oz) feta cheese
  • salt and pepper
  • Brush a little of the oil over each chicken breast, then place on a baking sheet and season well. Place in a preheated oven, 200°C (400°F), Gas Mark 6, for 12 minutes or until nearly cooked through.
  • Drizzle over the honey and a good squeeze of the lemon juice and scatter the tomatoes around. Return to the oven and cook for a further 5 minutes or until the chicken is cooked through.
  • Meanwhile, cook the pasta in a large saucepan of salted boiling water according to the pack instructions until al dente. Drain, reserving a little of the cooking water, and return to the pan. Stir through lemon juice to taste, the remaining oil and the oregano.
  • Cut the chicken into bite-sized pieces and stir through the pasta with the tomatoes, adding a little cooking water if needed. Spoon into serving bowls, crumble over the feta cheese and serve immediately.
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