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Chicken breasts are marinated in a herby olive oil spiked with lemon juice, then grilled and served with a tomato spaghetti. See method
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Place 4 tbsp olive oil, the lemon juice, rosemary, thyme, 4 garlic cloves and the red chilli into a small food processor and blitz until smooth. Pour the marinade into a large bowl, add the chicken breasts and toss well to fully coat. Cover the bowl with clingfilm and place in the fridge for at least 1 hr or for up to 12 hrs.
Remove the chicken from the fridge and set aside. Heat the remaining tbsp olive oil in a medium frying pan over medium heat. Once hot, add the remaining garlic and cook for 30 secs until fragrant, then add the chopped tomatoes, 150ml water and some seasoning. Simmer the tomato sauce for 15 mins until slightly thickened. Meanwhile cook the spaghetti according to the pack instructions.
Heat a large frying pan over medium heat. Once hot, add the chicken breast fillets (leaving any marinade behind in the bowl), season, and cook for around 6-7 mins per side until golden and cooked through. You might have to do this in batches.
Toss the spaghetti in the tomato sauce and divide between 4 plates. Top each bowl with a cooked marinated chicken breast. Garnish with a little extra black pepper, thyme and a drizzle of olive oil before serving.
Tip:If you don’t have a food processor, finely chop the rosemary, thyme, garlic and chilli and mix with the olive oil and lemon juice.
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