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Olive oil and herb marinated chicken with tomato spaghetti recipe

3 ratings

Chicken breasts are marinated in a herby olive oil spiked with lemon juice, then grilled and served with a tomato spaghetti. See method

Ingredients

Napolina Olive Oil
Perfect for sauces, marinating and seasoning

If you don't have chopped tomatoes, chop up a tin of plum tomatoes instead

of the reference intake
Carbohydrate 48g Protein 48.1g Fibre 0g

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, bring a pan of salter water to the boil and 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.