FUSILLI CHICKEN WITH OVEN-ROASTED TOMATOES AND BROCCOLI

Fusilli Chicken With Oven-Roasted Tomatoes and Broccoli image

Provided by Tee Lee

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 12

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

Steps:

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