Ingredients for Fusilli Chicken With Oven Roasted Tomatoes And Broccoli
- 1 pint plum tomatoes
- Olive Oil
- Dried Oregano
- 1/2 teaspoon salt + salt to taste
- Broccoli Florets
- 1 medium onion, chopped
- Dried Thyme
- Boneless Skinless Chicken Breast
- Garlic Cloves
- Fresh Lemon Juice
- 1 pound fusilli pasta
- Salt And Pepper
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How to Make Fusilli Chicken With Oven Roasted Tomatoes And Broccoli
- Preheat oven to 400°F (200°C).
- Place 1 pint plum tomatoes in a baking dish. Drizzle with 1 tablespoon olive oil, 1 teaspoon dried oregano, and 1/2 teaspoon salt.
- Roast for 30-40 minutes, until tomatoes are softened and slightly browned.
- While tomatoes roast, bring a large pot of salted water to a boil. Add 1 pound broccoli florets and cook until tender-crisp, about 5 minutes.
- Drain broccoli and set aside.
- Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add 1 medium onion, chopped, and 1 teaspoon fresh thyme. Cook until softened, about 3 minutes.
- Add 1.5 pounds boneless, skinless chicken breasts, cut into 1-inch pieces. Season with salt and pepper. Cook until browned and cooked through, about 5-7 minutes, stirring frequently.
- Add 2 cloves garlic, minced, and cook for 1 minute more.
- Remove from heat and stir in 2 tablespoons lemon juice.
- Cook 1 pound fusilli pasta according to package directions. Drain and add to the skillet with the chicken mixture.
- Add the roasted tomatoes and cooked broccoli to the pasta. Toss gently to combine.
- Serve immediately. Garnish with extra fresh thyme, if desired.
Nutrition Information (Approximate per serving)
Sodium
19 g
Sugar
33g
Fat
19g
Carbs
33g
