Tomato and Olive Pasta with Chicken
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
Ingredients
for
4
- Ingredients
- 14 ozs Spaghetti
- 5 Tbsps olive oil
- 2 cloves garlic cloves (finely chopped)
- 6 Anchovy fillet (finely chopped)
- ½ tsp dried Chili flakes
- 1 Tbsp chopped thyme
- 1 Tbsp chopped rosemary
- 1 Tbsp chopped parsley
- 1 Tbsp chopped oregano
- 4 Chicken breasts (skinned)
- 2 Tbsps butter
- 2 ⅔ cups cherry Tomatoes (halved)
- ½ cup Red wine
- ⅔ cup black Olives (roughly chopped)
Preparation steps
1.
Heat the oven to 200ºC (180º fan) 400ºF, gas 6.
2.
Bring a large pan of salted water to a boil and cook the spaghetti until tender.
3.
While the spaghetti is cooking, heat 4 tbsp of the oil in a large ovenproof skillet and gently fry the garlic, anchovies and chile flakes until softened but not brown.
4.
Stir in the herbs then add the chicken breasts. Cook for 2 minutes then flip the chicken over and place in the oven for 10 - 5 minutes or until cooked through. When the chicken is cooked, remove the pan from the oven and keep warm.
5.
While the chicken is cooking, heat the rest of the oil and the butter in a wide pan, add the tomatoes and cook very gently for 5 minutes. Pour over the wine, let bubble for 2 minutes then stir in the olives and season with salt and pepper.
6.
When the spaghetti is cooked, drain well and stir into the tomato/olive mixture.
7.
Serve the spaghetti with the chicken breasts and the herby meat juices poured over.
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