Fusilli Chicken With Oven-Roasted Tomatoes And Broccoli

• 1 1/2 lbs plum tomatoes, quartered
• 6 tablespoons olive oil
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 12 ounces broccoli florets
• 1 small onion, sliced
• 1 teaspoon dried thyme
• 1 lb boneless skinless chicken breast, cubed
• 3 garlic cloves, crushed
• 2 tablespoons fresh lemon juice
• 1 lb fusilli (or other small pasta)
• salt and pepper

1. Preheat oven to 400u0b0F.
2. Place the plum tomatoes in a baking dish, covering with 1 tablespoon oil, oregano and 1/2 teaspoon salt.
3. Bake for 30-40 minutes, until the tomatoes are just browned (DO NOT STIR).
4. Meanwhile, bring a large saucepan of water to a boil. Add the broccoli and cook until just tender, about five minutes.
5. Drain and set aside.
6. Heat 2 tablespoons of the oil in a large frying pan over medium-high heat.
7. Add the onion, thyme, chicken and season with salt.
8. Cook about 5-7 minutes, until the meat is cooked and beginning to brown, stirring often.
9. Add the garlic and cook for 1 minute more, stirring frequently.
10. Remove from the heat, stir in lemon juice and season with pepper.
11. Set aside and keep warm.
12. Cook the fusilli accoring to the directions on the package.
13. Drain and place in a large bowl.
14. Toss the pasta with the remaining oil.
15. Stir the broccoli and chicken mixture into the pasta.
16. Add the tomatoes and stir gently to blend.
17. Serve immediately.

tomatoes, olive oil, oregano, salt, broccoli florets, onion, thyme, chicken, garlic, lemon juice, fusilli, salt

Taken from www.food.com/recipe/fusilli-chicken-with-oven-roasted-tomatoes-and-broccoli-212374 (may not work)