Tomato Basil Chicken Pasta
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Ingredients
200g pasta of choice, cooked (Save 100ml pasta water)
For the chicken
2-3 chicken breasts, cut into small cubes
1 tbsp oregano
1 tbsp paprika
Salt and pepper
1 tbsp olive oil
15g butter
For the sauce
25g butter
200g cherry tomatoes whole
½ tsp chilli flakes (if you like a little heat)
2 cloves garlic, minced
100ml pasta water
Juice of ½ lemon
1 tbsp tomato puree
50g parmesan cheese
30g of fresh basil, finely chopped
50ml fresh cream
Method
Combine the chicken breasts, oregano, paprika, salt, pepper and olive oil in a bowl.
Pan-fry in 15g butter until golden, set aside.
In the same frying pan, add the butter, tomatoes, chilli flakes if using, garlic cloves and cook on medium heat for 2 minutes.
Add 100ml pasta water and the juice of half a lemon and simmer for 4-5 minutes.
Press down the tomatoes with the back of a fork to incorporate into the sauce.
Add 1 tbsp tomato puree, and simmer for 2 minutes.
Add the parmesan cheese and 50ml fresh cream.
Bring to a simmer.
Add the freshly chopped basil.
Season to taste with salt and pepper.
Finish with a squeeze of lemon.
Return the cooked chicken to the sauce and add the pasta.
Serve with a garnish of parmesan and fresh basil.
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