Sautéed Chicken With Cherry Tomato Pasta - cooking recipe

Ingredients

3 tbsp olive oil
300 g shallots, peeled and cut into wedges
250 g cherry tomatoes
1-2 None garlic cloves, finely chopped
250 ml dry red wine
400 g can chopped tomatoes
50 g pitted black olives
1 sprig rosemary, leaves picked and chopped
1 None bay leaf
1 None vegetable stock cube, crumbled
1 tbsp sugar
400 g orecchiette pasta
4 None chicken breast

Preparation

Heat 1 tbsp of the oil in a skillet on medium heat. Add the chicken and cook for 9-10 minutes until cooked through, turning occasionally. Season to taste with salt and freshly ground black pepper. Remove from the skillet and keep warm.
Add the remaining 2 tbsp oil to the skillet. Add the shallots, cherry tomatoes and garlic and saute for 3-4 mins. Add the wine, diced tomatoes, olives, rosemary, bay leaf, bouillon cube and sugar. Bring to a boil. Reduce heat to low; cover and simmer for 10-15 mins. (Add a little water if necessary). Season to taste with salt and freshly ground black pepper.
Meanwhile, cook the pasta according to the package directions. Drain. Toss the pasta with the sauce.
Slice the chicken. Serve with the pasta.