Tomato fusilli with herby chicken
- 2tbsp rapeseed oil
- 350g Grower's Selection Salad Tomatoes, diced
- 15g basil, stalks and leaves separated then chopped, plus extra leaves to garnish (optional)
- Pinch dried mixed herbs
- 200g broccoli, cut into small florets
- 300g fusilli pasta
- 400g chicken breasts
- Zest and juice 1 lemon
Preheat the grill to medium. Line a baking tray with foil.
Heat 1tbsp of the oil in a large pan on a medium setting. Add the tomatoes, basil stalks and dried herbs. Bring to a simmer, add 100ml water and season with pepper. Simmer over a low heat for 10 mins, then add the broccoli and cook for another 10 mins.
Cook the pasta according to the pack instructions. Drain well, then stir into the tomato mixture.
Meanwhile, rub the chicken breasts with the rest of the oil, ½ the chopped basil leaves and the lemon zest. Put on the baking tray and grill for 6-8 minutes on each side until golden and cooked through. Set aside to rest for 5 mins.
Slice the chicken breasts, then drizzle with the lemon juice.
Divide the pasta between 4 bowls and top with the sliced chicken. Garnish with basil leaves to serve.