Oh my GOODNESS – it is actual torture writing about something so delicious so early in the morning but I HAD to share this AMAZING recipe courtesy of the fabulous Betty Bake!! (Thanks for sharing!)
Creamy Roasted Rosa Tomato, Mushroom and Chicken Pasta. (Doesn’t that just sound divine?)
1 whole chicken
2 large onions
400g (2 punnets) rosa/small tomatoes
250 – 350g mushrooms of your choice (i used button and portabello)
250ml (1 cup) of cream
fresh herbs – thyme, basil, sage (1 small sprig of each)
2 tablespoons brown Organic sugar
3 cloves garlic
1 packet of pasta (i used rice noodles)
Place your chicken in a roasting dish and season with salt and roast at 170 degrees until cooked but still moist. Take the chicken out the dish and set aside to cool. keep the dish with the juices from the chicken.
Peel and slice the onions into half rings about thin to medium thickness and place in the same dish as that the chicken was roasted in – in all the juices. Roast the onions for roughly 10 – 15 min (until light golden brown)
Now place the little tomatoes in with the cooked onions, placing a slit in each tomato so it won’t burst in the oven. Add the fresh herbs and thinly sliced 2 cloves of garlic. You can use dried herbs if you don’t have fresh.Sprinkle with sugar, salt and pepper. Place back in the oven and stir occasionally. Cook until the tomatoes are soft and wilted and oozing. Squish them down with the back of a large spoon.
While the tomatoes are finishing up in the oven start to boil your pasta.
Thinly slice the mushrooms and fry in a large frying pan with some olive oil add 1 diced garlic clove.
Once your pasta is boiled take off the heat and rinse.
Take all the white meat off the chicken and chop into chunks.
Add the tomato/onion dish from the oven to the mushrooms (juices and all) stir.
Now add the chicken and a tub of cream. Mix together and salt to taste.
Stir your chunky mushroom, chicken and tomato sauce into the pasta and serve.
Images and recipe courtesy of BETTY BAKE
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