Baked Feta & Tomato Pasta with Chicken

Ingredients

• 14 oz (400 g) chicken breast
• 2 1/2 oz (70 g) feta cheese
• 6 cups (900 g) cherry tomatoes
• 6 (18 g) garlic cloves
• 3 tbsp (45 ml) olive oil
• 1 tsp (2 g) dried oregano
• 6 oz (170 g) whole grain pasta
• 2 cups (50 g) fresh basil, torn
• 2 tbsp (30 ml) red wine vinegar
• 1/2 tsp (1 g) black pepper

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Method

1. Heat the oven to 220°C (425°F). Put the feta in the middle of a 9 by 13 inch (23 by 33 cm) dish and surround it with the tomatoes, garlic and the chicken cut into 3 cm pieces. Pour the oil over.
2. Scatter the oregano over and roast 25 minutes, until the tomatoes burst, the feta slumps and browns at the edges and the chicken reads 74°C (165°F).
3. Meanwhile cook the pasta in unsalted water until al dente, keeping a mug of the water.
4. Crush the feta and tomatoes in the tray with a fork, loosen with the pasta water and fold the pasta in. Finish with the vinegar, basil and pepper.