Sun-Dried Tomato Pasta With Pan-Fried Chicken


2 Chicken Bosoms
250g Spaghetti
50g Leggo’s Pesto Sun-Dried Tomato
10g Sweet Basil
3 Solid shapes of Thyme Leaves in Olive Oil ( 1 twig Thyme Leaves, 3 tbsp Additional Virgin Olive Oil )
1 tbsp Margarine
¼ Cup Water ( discretionary )
1 tsp of Salt
Run of Pepper

1Rinse chicken and delicately pound meat to soften. Marinate chicken with thyme leaves, olive oil, salt and pepper for around 15 minutes.
2Heat spread in container and add chicken, skin side down. Sauté till brilliant brown, then go to the opposite side and sear for another 2 – 3 minutes. Try not to cook for a really long time or chicken will be hard.
3Remove and channel. Allow it to cool, then, at that point, cut the delicious chicken filet.
4Cook pasta likewise to directions on bundle. Channel and put away.
5Heat Leggo’s pasta sauce and mix in basil leaves. Add water if necessary. Toss in spaghetti and blend well.
6Dish out your pasta and top with the delicious chicken filet, and serve your tasty Leggo’s Pesto Sun-Dried Tomato Pasta With Seared Chicken

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