Chicken with Tomato Pasta

This dish was made during our holiday this summer. We didn’t really know what to cook so myself, mum and sister put this together. It’s a really great, quite warming dinner actually and although we had in the height of summer when the weather was 30 odd degrees, it would make a perfect winter dish. This is also a super great one to share with friends!

Ingredients 

Serves 6

6 chicken breasts

1 onion, finely chopped

2 tins chopped tomatoes

1 clove garlic, grated

1 tablespoon chilli flakes

1 tablespoon oregano

2 tablespoons tomato puree 

2 tablespoons red wine

6 slices of parma ham/proscuittio

Tagliatelle – as per instructions for 6 (we did roughly 10 nests)

50g Plain Flour

Panko breadcrumbs

1 egg

4 tablespoons cream cheese

2 tablespoons pesto

 

Method

In a large pan, on a low heat, add 2 tablespoons of olive oil, the grated garlic, the onion, chilli flakes and oregano and let this cook slowly for 5-10 minutes. 

Meanwhile, in a bowl add the cream cheese and pesto and stir together.

Take each chicken breast and slice through the middle but not all the way through one long side, creating a sort of pocket in the side of the breast. So it can open almost like a book! Stuff a spoonful of the pesto cheese mix into the pocket and close the breast – do this with each breast. 

In one bowl add the flour, another the egg beaten and finally the breadcrumbs to a plate. Take three of the breasts and each one, coat in the flour, coat in the egg and then press on to the breadcrumbs so each side is covered. Be really careful here as you don’t want the mixture to come out so try and hold them quite tight! Heat some oil in a pan and cook these three for about 5 minutes on each side until the breadcrumbs are golden. 

For the three other pieces of chicken, wrap each in two slices of parma ham. 

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Lay all 6 pieces onto a baking tray and cook in the oven (at about 180) for 30-40 minutes.

By now, the onion and garlic combo in the pan should be smelling delish – now it is time to add the tomato puree and the chopped tomatoes. Let this simmer away – you want this to get nice and thick. After about 15 minutes, add the red wine. (Keep this simmering until you’re ready to serve and make sure you stir occasionally). 

After about 10 further minutes, put on a pan of water to boil and cook the pasta to the instructions. 

When the pasta is ready, save a couple of spoonfuls of the pasta water and add this to the tomato mixture as this will act as a thickening mechanism. 

When the pasta has been drained, add to the tomato sauce and stir to coat. Remove the chicken from the oven and serve up! We split all the chicken in half so everyone could enjoy each type of chicken!!

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I really hope you enjoy this – let me know!

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Love A, x

 

 

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