John Myers
Summer Pasta with Chicken Breast and Rocket
The perfect summer pasta with chicken breast and rocket recipe with a picture and simple step-by-step instructions.
- 500 g Chicken breast
- 80 ml Balsamic vinegar
- 4 tbsp Olive oil
- 500 g Spaghetti
- 500 g Tomatoes
- 1 small Onion red
- 2 piece Garlic cloves
- 1,5 bunch Arugula
- 1 bunch Basil
- Salt
- Pepper
- Place the chicken breast fillet in a large freezer bag. Pour balsamic vinegar over them and marinate for at least 30 minutes. Heat two tablespoons of olive oil in a large pan. Drain the chicken breast fillets and fry them in the pan until they are tender on the inside and crispy on the outside.
- In the meantime, cook the pasta and pour it off.
- Dice tomatoes, onions and garlic. Add the remaining oil to the pan and sauté the garlic and onion in it for a minute. Cut the chicken breast fillet into strips, add together with the tomatoes and stew for one or two minutes, then fold in the noodles.
- Cut the basil into strips and halve the large arugula leaves and fold into the pasta. Season with salt, pepper and balsamic vinegar and serve with the pasta.
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