Chicken & Rocket Pasta

Name: Chicken & Rocket Pasta
Total time: 1800 s
Yield: 4 servings
Cuisine: British
Ingredients: 300 g fusilli pasta; 2 chicken breasts; 1 bag rocket; 1 tsp dried oregano; 125 g cherry tomatoes, halved; 2 cloves garlic, crushed; 150 ml ½ fat crème fraiche; salt & pepper

The Credit Crunch Cooke (Sarah Winkle) @credit_crunch_cooke

Staffordshire UK

Filling & delicious, the combination of juicy chicken, cherry tomatoes & peppery rocket is just as good the day after eaten cold for lunch! Use leftover chicken if you have it. I like fusilli pasta because the rocket hangs on to it nicely but use whatever you have.

The Credit Crunch Cooke (Sarah Winkle) @credit_crunch_cooke

Saved

Ingredients

30 minutes

4 servings

300 gfusilli pasta
2chicken breasts
1 bagrocket
1 tspdried oregano
125 gcherry tomatoes, halved
2 clovesgarlic, crushed
150 ml½ fat crème fraiche
salt & pepper

Saved

Steps

30 minutes

1

Place the chicken breasts in a roasting tin, drizzle with a little oil & season with salt & pepper. Cover with foil & roast in the oven for 30 minutes at 180Fan/200C/Gas6, removing the foil after 15 minutes. Set aside to rest then shred or chop into bite sized pieces.
Cook the pasta in a large pan of boiling salted water for 10-12 minutes.
Meanwhile place a frying pan with a tbsp oil over a medium heat. Cook the garlic for about 1 minute then add the tomatoes & oregano, salt & pepper.
2

Cook for about 5 minutes or until the tomatoes start to break down. Add the chicken & stir. Remove from the heat.
Drain the pasta & return it to the pan. Tip the rocket in with the pasta & put the lid on. Leave for a minute then carefully give the pan a shake. Remove the lid, the rocket will have wilted down & mixed with the pasta.
3

Add the chicken & tomatoes to the pasta along with the crème fraiche. Stir everything together & transfer to a serving dish.
Serve warm or cold.