Try swapping the basil for thyme or oregano, or why not try brie or goats cheese. Cooking Method
Pre heat oven to 200c, 180c fan oven or gas mark 4 Butterfly and coat the chicken and then leave on an ovenproof dish and let the glaze develop for 30 mins Place tomatoes, onions, garlic, oil, wine, sea salt & chilli in another large casserole dish, add the feta in the middle and bake for 15 mins Cook put the chicken in the oven and cook for a further 15 mins or until the chicken is cooked through When there is 10 mins left on the timer, cook your pasta according to the packet instructions When the feta and tomatoes are ready, take them out and mash up with a fork or potato masher and add the pasta. Use a little of the water from the pasta if it needs it, add the basil and mix well Slice the chicken and serve on top of the pasta and garnish with some fresh basil sprigs
440g Cherry Tomatoes 200g Feta Cheese , Cubed 450g Chicken Breast 300g Rigatoni Pasta 70ml Extra Virgin Olive Oil 80ml White Wine 1 Red Chilli , Sliced 10g Basil , Chopped half a medium Red Onion , Diced
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