Tomato & Basil Pot Roasted Chicken with Pesto Penne Pasta

Featuring Newman’s Own® Basilico Pasta Sauce

Serves: 4
Pre-heat oven to 220°C/425°F/gas 7

1 jar of Newman’s Own Basilico sauce
4 chicken breasts
300g- 460g egg penne pasta dried
6 tbsp extra virgin olive oil
4 tbsp parmesan - freshly grated/shaved
2 tbsp pine nuts - toasted
Small bunch basil leaves - fresh
¼ Lemon – for juice
Sea salt & black pepper – coarse ground



For the pot roast chicken:

1. Pour one jar of Newman’s Own Basilico Sauce into an oven-proof dish. Half fill the emptied jar with water, pour into the sauce and stir in.

2. Place the chicken on top of the sauce and lightly season with course ground salt and black pepper.  Cover the dish with a lid or tinfoil and place in the middle of an oven and cook for 35 to 45mins until chicken is fully cooked and juices run clear– remove the lid/tin foil for the last 15mins until the chicken skin crisps and the sauce reduces to a coating consistency.

For the pasta:

1. Put a medium sized pan of water on the hob and gently bring to the boil. Cook the pasta according to pack guidelines until al dente and drain away the water.

2. Pre heat a dry frying pan on full. Lightly toast the pine nuts for a couple minutes until golden brown, stirring regularly to avoid burning. Once pine nuts are toasted remove immediately from pan.

3. Dress the penne pasta generously with extra virgin olive oil, shaved parmesan, toasted pine nuts, and a squeeze of lemon juice. Season to taste with coarse ground sea salt and black pepper.

To serve:

1. Slice one cooked chicken breast and drizzle with an extra helping of Newman’s Own Basilico sauce. Serve with the dressed pesto penne pasta and garnish with torn basil leaves.

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