Fusilli with Oven-Roasted Tomatoes and Chicken
- 2 pounds plum tomatoes, halved lengthwise
- 2 teaspoons olive oil
- Salt and freshly ground pepper
- 1 pound skinless, boneless chicken breasts, trimmed of fat
- 1 small head of escarole, coarsely chopped
- 3/4 pound dried fusilli
- 3 garlic cloves, finely chopped
- 1 teaspoon finely chopped fresh rosemary
- 1/3 cup finely shredded fresh basil
- 2 tablespoons freshly grated Parmesan cheese
- Preheat the oven to 400.
- Set the tomatoes, cut side up on a large baking sheet.
- Drizzle with the olive oil and season with salt and pepper.
- Bake the tomatoes for about 45 minutes, or until very soft and lightly browned.
- Peel the tomatoes and transfer them to a medium bowl.
- In a medium saucepan, cover the chicken breasts with 3 cups of water and bring to a simmer over low heat until just cooked through, about 15 minutes.
- Cut the chicken crosswise into thin slices and cover with plastic wrap to keep the meat moist.
- reserve 1/4 cup of the cooking broth.
- Meanwhile, bring a large pot of salted water to a boil.
- Add the escarole and cook over high heat until just tender, about 4 minutes.
- Using a slotted spoon, transfer the escarole to a colander.
- Bring the water back to a boil and add the fusilli.
- Cook until al dente, about 8 minutes.
- Drain the fusilli, leaving a little cooking water to keep the pasta moist, and return it to the saucepan; keep warm.
- Pour the reserved chicken broth into a large skillet.
- Add the garlic and cook over moderately high heat for 30 seconds.
- Add the escarole and stir to blend with the garlic.
- Season with salt and pepper.
- Add the roasted tomatoes with their accumulated juices and the sliced chicken and cook until heated though.
- Stir in the rosemary.
- Add the roasted tomato mixture to the fusilli and toss well, then season with salt and pepper.
- Transfer the pasta to a large platter and sprinkle with the basil and Parmesan cheese.
- Serve at once.
tomatoes, olive oil, salt, skinless, head of escarole, fusilli, garlic, fresh rosemary, fresh basil, parmesan cheese
Taken from www.foodandwine.com/recipes/fusilli-with-oven-roasted-tomatoes-and-chicken (may not work)