Chicken and tomato pasta recipe
 Chicken tomato pasta has to be the ultimate midweek dinner. Packed with protein and flavour but ready in less than half an hour. Each serving provides 605 kcal, 50.1g protein, 12.4g carbohydrate (of which 6.1g sugars), 40.4g fat (of which 10.3g saturates), 4.2g fibre and 1.18g salt. 4 tsp olive oil, plus extra to serve2 chicken breasts20g/¾oz salted butter4 garlic cloves, bashed with the palm of your hand1 fresh rosemary sprig1 fresh thyme sprig 150g/5½oz on-the-vine cherry tomatoes1 banana shallot, finely sliced200g/7oz linguine½ chicken stock cube1 tbsp finely chopped fresh basilsmall handful grated Parmesansalt and freshly ground black pepper 4 tsp olive oil, plus extra to serve 2 chicken breasts 20g/¾oz salted butter 4 garlic cloves, bashed with the palm of your hand 1 fresh rosemary sprig 1 fresh thyme sprig 150g/5½oz on-the-vine cherry tomatoes 1 banana shallot, finely sliced 200g/7oz linguine ½ chicken stock cube 1 tbsp finely chopped fresh basil small handful grated Parmesan salt and freshly ground black pepper Method Preheat the oven to 200C/180C Fan/Gas 6. Place a large ovenproof frying pan over a medium–high heat. Rub 1 teaspoon of oil over the chicken breasts on both sides and season with salt and pepper. Pour the remaining oil into the frying pan and add the chicken. Cook for around 2 minutes then turn the chicken over and add the butter, garlic, rosemary, thyme, tomatoes and shallots. Transfer to the oven and cook for 10–15 minutes until the chicken is cooked through.Meanwhile, bring a saucepan of salted water to the boil and cook the pasta according to pack instructions until al dente. Drain, reserving the cooking water, and set aside.Once the chicken is cooked, remove from the oven and the pan. Set aside to rest. Cover the handle of the frying pan with a dry cloth (as it will be very hot from the oven) and place over a medium heat. Carefully remove and discard the rosemary, thyme, garlic skins and tomato vines – you can slide a fork between the vine and tomato to pull the fruits off. Using the back of a fork, carefully squash the tomatoes and garlic down and combine to create a light sauce. Add in 1–2 ladles of pasta cooking water and the chicken stock cube. Stir to combine, season to taste, then add the pasta and toss to coat.Add half the basil and half the Parmesan, then divide between two serving plates. Slice the chicken and arrange on top of the pasta. Finish with the remaining Parmesan, basil and a drizzle of oil. Preheat the oven to 200C/180C Fan/Gas 6. Place a large ovenproof frying pan over a medium–high heat. Preheat the oven to 200C/180C Fan/Gas 6. Place a large ovenproof frying pan over a medium–high heat. Rub 1 teaspoon of oil over the chicken breasts on both sides and season with salt and pepper. Pour the remaining oil into the frying pan and add the chicken. Cook for around 2 minutes then turn the chicken over and add the butter, garlic, rosemary, thyme, tomatoes and shallots. Transfer to the oven and cook for 10–15 minutes until the chicken is cooked through. Rub 1 teaspoon of oil over the chicken breasts on both sides and season with salt and pepper. Pour the remaining oil into the frying pan and add the chicken. Cook for around 2 minutes then turn the chicken over and add the butter, garlic, rosemary, thyme, tomatoes and shallots. Transfer to the oven and cook for 10–15 minutes until the chicken is cooked through. Meanwhile, bring a saucepan of salted water to the boil and cook the pasta according to pack instructions until al dente. Drain, reserving the cooking water, and set aside. Meanwhile, bring a saucepan of salted water to the boil and cook the pasta according to pack instructions until al dente. Drain, reserving the cooking water, and set aside. Once the chicken is cooked, remove from the oven and the pan. Set aside to rest. Once the chicken is cooked, remove from the oven and the pan. Set aside to rest. Cover the handle of the frying pan with a dry cloth (as it will be very hot from the oven) and place over a medium heat. Carefully remove and discard the rosemary, thyme, garlic skins and tomato vines – you can slide a fork between the vine and tomato to pull the fruits off. Using the back of a fork, carefully squash the tomatoes and garlic down and combine to create a light sauce. Add in 1–2 ladles of pasta cooking water and the chicken stock cube. Stir to combine, season to taste, then add the pasta and toss to coat. Cover the handle of the frying pan with a dry cloth (as it will be very hot from the oven) and place over a medium heat. Carefully remove and discard the rosemary, thyme, garlic skins and tomato vines – you can slide a fork between the vine and tomato to pull the fruits off. Using the back of a fork, carefully squash the tomatoes and garlic down and combine to create a light sauce. Add in 1–2 ladles of pasta cooking water and the chicken stock cube. Stir to combine, season to taste, then add the pasta and toss to coat. Add half the basil and half the Parmesan, then divide between two serving plates. Slice the chicken and arrange on top of the pasta. Finish with the remaining Parmesan, basil and a drizzle of oil. Add half the basil and half the Parmesan, then divide between two serving plates. Slice the chicken and arrange on top of the pasta. Finish with the remaining Parmesan, basil and a drizzle of oil.