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A la roma chicken, with basil and sundried tomatoes linguini

Mains, Poultry

Tomatoes chicken with vegetables and herbs, sundried tomatoes and basil pasta.


Recipe for 4 persons

Pour le poulet

4 Unit(s)
Chicken breast
1 Unit(s)
Red pepper
1 Unit(s)
Yellow pepper
4 Slice(s)
2 Clove(s)
2 Unit(s)
125 Ml
White wine
6 Sprig(s)
5 Ml
125 Ml
Chicken stock
30 Ml
8 Sprig(s)

Pour les tagliatelles

200 Gr
1 Bunch(es)
4 Unit(s)
Sundried tomatoes
  • Olive oil
  • Salt and pepper

Preparation time: 30.00 min

  • For the preparations
    Cut the chicken in stripes and season it.Chop the herbs separatly, except the basil. Chop the garlic and dice the tomatoes.Mince the basil.Mince the proscuitto, the peppers, and the sundried tomatoes.
  • For the chicken
    In a hot pan with oliv ol sear the chicken until coloration, reserve on the side.In the same pan with oliv ol sweat the proscuitto and the peppers for 2 minutes, add the garlic, the tomatoes, the tyme and the origano, cook it 1 more minute.Add the tomatoes and the chicken, deglaze with the white wine and reduce it for 2 minutes, add the chicken stock and let it cook for 10 minutes until the sauce reduce half way.
  • For the pasta
    In a big pot of salty boiling water cook the pasta until al dente, strain it, put it back in the pot with a nice drizzle of oliv ol and season it.
  • For the platting
    In a big plate make a nest with the pastas, basil and sundried tomatoes on the top, the chicken on the side, top it with capres and parsley.

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