Feta and Tomato Bake with Garlic Butter Chicken
Baked feta cheese with sweet baby tomatoes, succulent garlic butter chicken & rigatoni pasta
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
Ingredients
- 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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