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A stick-to-your-ribs meal that looks fancy, but is really easy to prepare!
Pasta: in a large pot, boil 6 to 8 cups of water and add vermicelli noodles (or your favorite pasta noodles). Drain pasta when done and toss with olive oil.
Pomodoro sauce: heat olive oil up in your saute pan. Add diced shallot, onion, and garlic. Cook for approximately 4 minutes to soften. Add all cans of tomatoes. Then add the capers and olives. Sprinkle in 1 teaspoon of the black pepper, thyme, and basil to suit your taste. Don’t forget a little sprinkle of sugar to cut the acidic taste in the tomatoes.
Chicken: wash chicken breasts and sprinkle sea salt, pepper and olive oil on all sides. Cook on a George Foreman grill or in a skillet. Let chicken sit for 3 or 4 minutes until juices redistribute. Slice each chicken breast into strips.
Then plate up the pasta, pomodoro sauce and top with sliced chicken breast.
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