This all-in-one pan Chicken "Pasta" & Tomato Confit from Penny Kovacs (@pennysprimal) can be made in 30 minutes or less! You can also make it with fresh tomatoes if you do not have time to make confit. It works great with either chicken breast or thighs.
INGREDIENTS
CHICKEN & "PASTA"
- 1 ½ lbs Organic chicken breast (or chicken thighs)
- 14.5 oz. can Hearts of palm (for “spaghetti”)
- 16 oz. frozen Broccoli florets (defrosted)
- 2 cups Tomatoes from Confit Recipe (see below). Or, 2 cups fresh cherry tomatoes
- ½ cup of the oil from Tomato Confit
- 1tsp. Salt
- ½ tsp. Pepper
TOMATO CONFIT
- 1 ½ lbs. Cherry tomatoes (rinsed)
- 1 head Garlic (cut in half, skin left on)
- 1 cup Olive oil
- 1 Lemon (zested)
- 1 tsp. Pepper
- Fresh thyme sprigs (optional but recommended!)
DIRECTIONS
TOMATO CONFIT
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Preheat oven to 225° F.
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Place tomatoes in a single layer in an oven proof casserole dish.
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Add garlic halves.
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Pour olive oil over tomatoes until it comes up half-way on the tomatoes (be sure to drizzle olive oil over garlic as well).
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Sprinkle with salt and pepper.
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Zest lemon over the top and add thyme sprigs.
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Roast in oven for 90 minutes (the house will smell amazing!).
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Remove from oven, allow to cool. Remove garlic and set aside. Pour confit into glass storage jar(s). Squeeze garlic out of skin and place cloves in the Jar(s) and cover with olive oil.
CHICKEN & "PASTA"
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Heat 2 tbsp. confit oil in a large skillet.
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Add chicken until no longer pink.
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Add broccoli, hearts of palm (the “pasta”), olive oil, salt and pepper and stir to combine.
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Cover and cook on medium for 5 minutes.
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Add tomatoes and garlic (from confit), stir and cook for another 5-10 minutes.
*If using fresh tomatoes, add 1 tsp. lemon zest and 3 cloves minced garlic to olive oil in place of confit oil.
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Serve and enjoy!