Spaghetti with Chicken, Roasted Cherry Tomatoes and Garlic

I tried a new pasta recipe for the girls today. I think this is a keeper, since both girls polished their meals off quickly. Really simple pasta, not tomato-based or cream-based.



Ingredients
500gm cherry tomatoes, halved
Extra virgin olive oil
400gm dried spaghetti
3 medium garlic cloves, sliced thinly
300gm chicken breast, cubed
1/2 cup chicken stock

1. Preheat the oven to 180C.
2. Spread the tomatoes, cut-side up in a baking tray. Drizzle with extra virgin olive oil, season with sea salt and freshly ground black pepper.
3. Roast the tomatoes for 8 minutes, until they soften slightly and begin to split.
4. Cook the spaghetti in a large pot of boiling salted water according to the instructions on pack. Drain the pasta when ready.
   
5. Heat the remaining olive oil in large frypan, over medium eat. Add the sliced garlic, allow to sizzle for a few seconds. Add the cubed chicken breast and brown the meat.
6. Add the cooked pasta to the pan with the chicken, roasted tomatoes, half of the stock and season well with salt and freshly ground black pepper.
   
7. Toss well to combine and serve.