John Myers
Tomato Pasta with Chicken
The perfect tomato pasta with chicken recipe with a picture and simple step-by-step instructions.
- 1 Shallot
- 1 Clove of garlic
- 300 g Chicken breast
- 180 g Pasta (bavette)
- 3 tbsp Oil
- 250 g Cherry tomatoes (canned)
- Salt and pepper
- 1 tsp Italian herbs
- 2 piece Dried chili peppers
- 50 g Freshly grated Parmesan
- 0,5 bunch Parsley
- Shallot and clove of garlic (clove of garlic was marinated in olive oil with mint), finely dice. Cut the chicken breast into 2cm pieces. Roughly chop the parsley.
- Bring a saucepan full of water and plenty of salt to the boil. Add the pasta and cook according to the instructions on the packet.
- Heat the oil in a wide, non-stick pan. Fry the pieces of meat on high heat until light brown, season with salt.
- Add the cherry tomatoes to the meat, bring to the boil and cook over a mild heat for 2 minutes. Simmer and season with salt, pepper and chilli.
- Drain the pasta and mix into the sauce while dripping wet. Mix in the parsley. Serve with freshly grated Parmesan.
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