Double Seared Chicken & Confit Cherry Tomato Pasta

• Combine tomatoes, garlic cloves, dried oregano, 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 cloves 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 15 minutes remaining, boil the kettle.
• Pour boiled water into a large saucepan over high heat with a generous pinch of salt.
• Cook orecchiette in boiling water until ‘al dente’, 11 minutes.
• Reserve some pasta water (2 tbs for 2 people / 1/4 cup for 4 people). Drain orecchiette, then return to saucepan.

TIP: ‘Al dente’ pasta is cooked through but still slightly firm in the centre.

• 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, savoury 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, 3-5 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 tomatoes from the oven. To the saucepan with the pasta, add confit tomato sauce tossing to combine. Season.
• In a medium bowl, combine rocket, a drizzle of vinegar and olive oil.

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