Roasted Veggie & Chicken Pasta

Step 1: Prepare and Roast the Chicken and Veg

1. Preheat the Oven:

   • Set the oven to 190°C (170°C fan/gas mark 5).

2. Mix Ingredients:

   • In a roasting tin, combine the olive oil, sundried tomato purée, red wine vinegar, chilli flakes, chopped rosemary, and a pinch of salt and pepper.

3. Coat the Chicken:

   • Add the 2 chicken breasts to the tin, turning them in the mixture to coat well.

4. Add Veggies and Roast:

   • Toss in the sliced courgette, chopped bell pepper, and unpeeled garlic cloves. Mix everything together, then place the chicken on top of the vegetables.
   • Roast in the oven for 20-25 minutes, or until the chicken is fully cooked. Once done, transfer the chicken to a plate and cover loosely with foil to keep warm.

Step 2: Finish Roasting the Vegetables

1. Continue Roasting:

   • Return the vegetables to the oven for an additional 15 minutes while you cook the pasta. This will help them soften and char slightly.

2. Prepare the Sauce:

   • After 15 minutes, remove the veggies from the oven. Squeeze the roasted garlic cloves out of their skins into the tin and mash them into a paste using a fork.
   • Smash some of the cherry tomatoes and add a splash of the pasta cooking water to create a saucy mixture. Mix well, scraping any bits stuck to the tin.

Step 3: Cook Pasta and Combine

1. Cook the Pasta:

   • While the vegetables are roasting, cook 180g wholemeal pasta according to package instructions.

2. Combine Pasta and Sauce:

   • Once the pasta is cooked, drain it and add it to the roasting tin with the vegetable sauce. Toss everything together to combine, and season to taste.

3. Serve:

   • Divide the pasta into shallow bowls. Slice the chicken and place it on top of the pasta.
   • Finish with a drizzle of extra virgin olive oil, a sprinkle of grated Parmesan cheese, and an extra pinch of chilli flakes, if desired. Enjoy your delicious meal!