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Sundried tomato chicken espetadas

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One-pan orange-and-olive rosemary chicken with penne

45 minutes

One-pan orange-and-olive rosemary chicken with penne

Name: Sundried tomato chicken espetadas
Prep time: PTM
Cook time: PTM
Yield: 4 servings
Cuisine: Main Meals
Ingredients: Woolworths large Everyday potatoes, washed 4,olive oil 3 T,garlic, crushed 5cloves,Woolworths sundried tomato chicken espetadas 1 x 900 g pack,Woolworths cheese sauce over the potatoes 1 x 400 mlsachet,Woolworths Bella tomatoes 350 g

By Phillippa Cheifitz

Serves 2 to 4

Difficulty Easy

Prep Time 10 minutes

Cooking Time 45 minutes

Ingredients

600 g free-range chicken thighs
sea salt and freshly ground black pepper, to taste
1–2 T olive oil
2 oranges, zested and juiced
1 clove garlic, crushed
2–3 rosemary sprigs
100 g black Mission olives
3 cups chicken stock
200 g penne
rocket, to garnish

Method

Season the chicken and brown skin-side down in the oil in a wide pan with a lid. Turn and add the zest and juice of 1 orange, the garlic, rosemary, olives and 1 cup stock. Cover and simmer for 20 minutes. Uncover and add the remaining stock and stir in the penne.

Simmer uncovered, stirring occasionally, for 10 minutes or until the pasta is al dente. If necessary, add more boiling hot stock.

Add the remaining orange zest and juice. Check the seasoning and garnish liberally with rocket before serving.

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Ingredients

Method