A very basic chicken and pasta meal made with fresh ingredients.
4 roma tomatoes or ripe trussed tomatoes
2 chicken breasts skin off
3 cloves of garlic
1 bunch of basil
4 tbsp olive oil
3 tbsp butter
1 tbsp tomato paste
1 glass dry white wine
6 oz – 170g spaghetti
1. Dice the tomatoes into small cubes. Set aside
2. Place a large pot of water on high heat and bring to the boil.
3. Season each side of the chicken breasts with salt and pepper.
4. In a frying pan on low heat, add the olive oil and gently cook the chicken fillets until nice and brown on each side. Use a very low heat so they don’t over brown but still cook through.
5. Add the butter to the pan, the pan heat should be gentle so the butter melts slowly without browning. Once melted, baste the chicken using a spoon. Do that a few times.
6. Peel the garlic, mince or chop very finely and add to the pan. Mix a little and then remove the chicken breasts and set them aside to rest in a warm place.
7. Add the diced tomatoes to the pan and leave to stew for a few minutes.
8. Add the white wine and leave to stew for 15 minutes on low heat. If liquid evaporates, add some of the pasta water (a few tablespoons at a time). Check seasoning with salt and pepper.
9. Add salt to your pasta water once boiling then add your spaghetti and cook 2 minutes less than directions on packet.
10. Chop half the basil finely using the stalk end first keeping the leaf end for later.
11. Return the chicken breasts along with any of their juices to the sauce. Leave 1 minute to reheat.
12. Drain spaghetti and add to sauce. A little pasta water is good.
13. Roll the remaining half of the basil leaves tightly like a cigar and shred using a knife (keep a few loose leaves for garnish. Add to pasta, mix well. Serve pasta on hot plates and place chicken breasts on top. Scoop up any sauce and tomato pieces in pan and place on top. Scatter some fresh basil leaves.
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