Yummy Leggo's Pesto Sun-Dried Tomato Pasta With Pan-Fried Chicken
Ingredients
2 Chicken Breasts
250g Spaghetti
50g Leggo's Pesto Sun-Dried Tomato
10g Sweet Basil
3 Cubes of Thyme Leaves in Olive Oil ( 1 sprig Thyme Leaves, 3 tbsp Extra Virgin Olive Oil )
1 tbsp Butter
ΒΌ Cup Water ( optional )
1 tsp of Salt
Dash of Pepper
Preparation
1
Rinse chicken and gently pound meat to tenderize. Marinate chicken with thyme leaves, olive oil, salt and pepper for about 15 minutes.
2
Heat butter in pan and add chicken, skin side down. Pan fry till golden brown, then turn to the other side and fry for another 2 - 3 minutes. Do not cook for too long or chicken will be tough.
3
Remove and drain. Let it cool, then slice the juicy chicken fillet.
4
Cook pasta accordingly to instructions on package. Drain and set aside.
5
Heat Leggo's pasta sauce and stir in basil leaves. Add water if needed. Throw in spaghetti and mix well.
6
Dish out your pasta and top with the succulent chicken fillet, and serve your delicious Leggo's Pesto Sun-Dried Tomato Pasta With Pan-Fried Chicken!
.
About
The tasty Al Dente Spaghetti rolled out in premixed sun-dried tomato sauce is full of assertive flavours, giving you a wholesome Italian experience at home.
Yield:
3
Added:
Thursday, November 30, 2017 - 12:49am
