Chicken with herb-roasted tomatoes and pan sauce served over pasta


  • 1 ½ lbs cherry tomatoes
  • 6 tablespoons olive oil
  • 2 tablespoons herbes de provence or italian seasoning
  • salt and pepper
  • 1 tablespoon Worcestershire sauce
  • 1 lbs boneless, skinless chicken breast
  • 2 tablespoons onion, minced
  • 1 tablespoon red wine vinegar
  • 3 tablespoons fresh parley, chopped
  • 12 oz penne pasta


  1. Preheat oven to 425 F.
  2. Combine tomatoes, 2 tablespoons oil and herbes de provence in a large bowl. Season with salt and pepper.
  3. Spread the tomatoes out on a baking tray and cook for about 20 minutes or until the tomatoes start to break open. Reduce oven to 350 F.
  4. Heat 2 tablespoon of oil in a large oven proof skillet. Season chicken with salt and pepper and cook until brown on both sides (don’t worry about cooking the chicken all the way through).
  5. Add onion and stir, add vinegar and Worcestershire sauce.
  6. Place the tomatoes into the skillet and place the skillet in the oven.
  7. Cook until chicken is no longer pink, about 15 minutes.
  8. While the chicken and tomatoes are finishing, cook the pasta according to directions on the package.
  9. Remove chicken and tomatoes from oven, slice the chicken and add it back to the tomatoes, garnish with parsley.


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