Directions
- 1Mix chicken breasts with onion powder, garlic granules, dried oregano, smoked paprika, mild chilli powder, salt and pepper.
- 2Pan-fry the chicken breasts in olive oil until cooked.
- 3In the same pan, melt butter and sauté finely chopped shallots and crushed garlic.
- 4Add tomato puree and stir.
- 5Add boiling chicken stock and stir.
- 6Add single cream, chopped basil and sun-dried tomatoes.
- 7Simmer the sauce for 10 minutes until the chicken is cooked through.
- 8Remove chicken breasts from the pan.
- 9Add the pasta to the sauce and stir to combine.
- 10Serve the pasta with the chicken breasts on top and the sauce drizzled over.
Ingredients
- 4 small chicken breasts
- 1 tablespoon onion powder
- 1 tablespoon garlic granules
- 1 tablespoon dried oregano
- 1 tablespoon smoked paprika
- 1 teaspoon mild chilli powder
- 1 salt
- 1 black pepper
- 1 tablespoon extra virgin olive oil
- 2 tablespoons light butter
- 2 shallots
- 3 cloves garlic
- 1 tablespoon tomato puree
- 300 ml boiling chicken stock
- 100 ml single cream
- 75 g sun-dried tomatoes
- 1 big handful fresh basil
- 300 g casaracce pasta
Equipment
frying panbowlspoontongs
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