Seared Chicken & Confit Cherry Tomato Pasta

• Combine tomatoes, garlic cloves, Italian herbs, a pinch of chilli flakes (if using), and olive oil (1/4 cup for 2P / 1/2 cup for 4P) in a baking dish. • Season with salt and pepper, then roast until blistered, 20-25 minutes. • Remove baking dish from oven, then using a fork, mash garlic and lightly crush tomatoes. • Stir in passata, vegetable stock powder and the brown sugar until combined. Roast until slightly reduced, a further 5-10 minutes.

• When the tomatoes have 10 minutes remaining, boil the kettle. • Pour boiled water into a large saucepan, place over high heat with a generous pinch of salt. • Cook orecchiette in boiling water until ‘al dente’, 8 minutes. • Reserve some pasta water (2 tbs for 2 people / 1/4 cup for 4 people). Drain orecchiette, then return to saucepan.

• While the pasta is cooking, place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks. • In a large bowl, combine chicken, garlic & herb seasoning and a drizzle of olive oil. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook chicken steaks until cooked through, 3-6 minutes each side (cook in batches if your pan is getting crowded).

TIP: The chicken is cooked when it is no longer pink inside.

• Remove confit tomato sauce from the oven. Add confit tomato sauce to the pasta and toss to combine. Season to taste. • In a medium bowl, combine rocket, celery, and a drizzle of vinegar and olive oil.

TIP: Add a splash of reserved pasta water to the pasta if it looks dry!