Seared Chicken & Confit Cherry Tomato Pasta

• In a medium baking dish, combine tomatoes, 
garlic cloves, dried oregano, a pinch of chilli 
flakes (if using) and olive oil (1/4 cup for 2 people 
/ 1/2 cup for 4 people).
• 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 boiling water into a large saucepan with a 
generous pinch of salt.
• Cook orecchiette in boiling water over high heat 
until ‘al dente’, 8 minutes.
• Reserve some pasta water (2 tbsp for 2 people 
/ 1/4 cup for 4 people). Drain orecchiette, then 
return to the 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, 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 until 
cooked through, 3-6 minutes each side (cook in 
batches if your pan is getting crowded).
TIP: The chicken is cooked through when it’s no 
longer pink inside.

• Remove tomatoes from the oven.
• To the saucepan with pasta, add confit tomato 
sauce tossing to combine. Season to taste.
• In a medium bowl, combine rocket leaves and a 
drizzle of vinegar and olive oil.
TIP: Add a splash of reserved pasta water if pasta 
looks dry!
Little cooks: Take the lead by tossing the salad 
leaves!