I'v decided to do a father's day dinner tonight...so on my hunt for a good chicken recipe i found this Ina Paarman one...it looks delish and sounds like a Italian feast....so let the cooking begin...
Chicken Pasta with Oven Roast Tomatoes and Basil Pesto
Serves 3-4
Tomatoes are cheaper and full of Summer flavour in February. If you have some in the garden or can buy in bulk, roast them and freeze in Ziploc bags to use, down the line when the quality is poorer and the price higher.
TOMATOES
4 ripe, red tomatoes or 200 g cherry tomatoes
2 t (10 ml) sugar
2 t (10 ml) Ina Paarman's Seasoned Sea Salt
2-3 T (30-45 ml) olive oil
Preheat oven to 200°C.
Cut the unpeeled tomatoes into ¼'s. Cherry tomatoes must be halved. Toss the tomatoes, in a mixing bowl, with the sugar, Seasoned Sea Salt and olive oil.
Spread out in a single layer on a non-stick or oiled baking sheet.
Bake for ± 20-30 minutes until soft and beginning to brown.
CHICKEN
4 chicken breasts, each cut across the grain into 5-6 slices or 400 g mini fillets, left whole
Ina Paarman's Chicken Spice
1 T (15ml) butter
2 T (30ml) olive or canola oil
1 x 25g sachet Ina Paarman's Concentrated Chicken Stock
Lightly season chicken with Chicken Spice. Heat frying pan and add butter and oil. Cook chicken on both sides only until lightly browned. Squeeze Stock Concentrate (undiluted) over chicken and stir-fry for 1 more minute. Add the tomatoes and stir through. Keep on one side, covered.
PASTA
300 g penne
1 T (15 ml) olive oil
2 t (10 ml) Ina Paarman's Pasta Spice
4 T (60 ml) Ina Paarman's Basil Pesto
Cook the penne in unsalted boiling water for ±10 minutes.
Strain in a colander and return penne to the saucepan in which it was cooked. Toss with olive oil, Pasta Spice and Basil Pesto. Divide pasta between serving plates - top with chicken mixture.
http://www.paarman.co.za
