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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.

Ingredients

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)

Prosciutto

2 Clove(s)

Garlic

2 Unit(s)

Tomato

125 Ml

White wine

6 Sprig(s)

Thyme

5 Ml

Oregano

125 Ml

Chicken stock

30 Ml

Capers

8 Sprig(s)

Parsley

Pour les tagliatelles

200 Gr

Linguine

1 Bunch(es)

Basil

4 Unit(s)

Sundried tomatoes

Preparation time: 30 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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