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Italian Chicken Pasta

All you need:

3/4 pack Spaghettini #3
1 jar (640g) al alali Pasta Sauce traditional recipe
3/4 can al alali Garden Peas – drained
4 chicken breasts
1 liter water
1 cube al alali Chicken Stock
1 can (400g) al alali Pieces & Stems Mushrooms – drained
1 cup cherry tomatoes
1 cup cream
3 tbsps al alali Extra Virgin Olive Oil
1 1/2 red onion – sliced
6 sprigs Fresh thyme
2 tbsps al alali oregano
2 tbsps butter – softened
Salt to taste
Ground White Pepper to taste


Preheat oven to 200°C (400°F)
Prepare al alali Spaghettini as per instructions mentioned on the pack. Drain & refresh in cold water, drain and add 2 tbsps al alali Extra Virgin Olive Oil. Set aside

In a saucepan, sauté red onions, thyme & 1 tbsp al alali oregano, 1 tbsp. al alali Extra Virgin Olive Oil. Add al alali Pasta Sauce & cook for an additional 1 minute

Add al alali Chicken Stock Cube, water and bring to boil. Simmer for 12 minutes, when almost ready add cream, al alali Pieces & Stems Mushrooms, al alali Garden Peas & cherry tomatoes

Season chicken breasts with salt, al alali Ground White Pepper, fresh thyme & butter. Bake covered in the oven for 15 minutes. (Note: cook until the chicken is no longer pink in the center, the thermometer should read 75°C or above). Set aside for 5 minutes

When ready to serve, heat the sauce and spaghetti together (if it is too thick, then add water to make it thinner) for 3 minutes

Place the cooked spaghetti with pasta sauce in a serving plate with the Chicken breast on top. 
Serve and enjoy!

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