Chicken with tomato orecchiette

Name: Chicken with tomato orecchiette
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 4 Chicken fillets (approx. 150 g each); 2 TABLESPOONS Oil; 250 g cherry tomatoes; 4 small onions; 1 Garlic clove; 1 Branch rosemary; 400 g Pasta (e.g. orecchiette); 7-10 Tbsp salt, pepper; 500 g strained tomatoes; 4 TABLESPOONS black olives; 7-10 Tbsp Aluminium foil

AUTHOR
Valentine Lee

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

4 Chicken fillets (approx. 150 g each)
2 TABLESPOONS Oil
250 g cherry tomatoes
4 small onions
1 Garlic clove
1 Branch rosemary
400 g Pasta (e.g. orecchiette)
7-10 Tbsp salt, pepper
500 g strained tomatoes
4 TABLESPOONS black olives
7-10 Tbsp Aluminium foil

Directions

1
Wash the meat and dab dry. Heat 1 tablespoon of oil in a large frying pan. Fry the meat on each side for about 6 minutes.
2
Meanwhile wash and halve the tomatoes. Peel and quarter the onions. Peel and chop the garlic. Wash the rosemary, dab dry and remove the needles. Cook pasta in boiling salted water according to package instructions.
3
Season the meat with salt and pepper and take it out. Wrap in aluminium foil and let it rest. Heat 1 tablespoon of oil in the frying fat. Brown the onions in it. Fry cherry tomatoes, garlic and rosemary briefly. Add strained tomatoes and olives, bring to the boil and simmer for about 10 minutes.
4
Season the sauce with salt and pepper.
5
Drain the pasta and put it back into the pot. Add sauce and mix everything. Cut the fillets into slices and arrange them on top.