prep time15 minutes
cook time15 minutes
serves2 pax
Ingredients
| 110 g | San Remo Angel Hair |
|---|---|
| 1/4 cup | Olive oil |
| 4 cloves | Garlic, finely chopped |
| 200 g | Chicken breast |
| 1 tsp | Mixed Herbs |
| 1/2 tsp | Chili Flakes |
| 1/2 tsp | Black Pepper |
| 240 ml | Chicken stock |
| 1/2 tsp | Corn starch + 2 tbsp cold water, mixed well |
| 8 | Cherry tomatoes, sliced |
| Sea salt, to taste |
For Garnishing
| Chopped parsley, Chilli Flakes |
Method
- Cook San Remo Angel Hair according to the packet instructions.
- Rub some sea salt onto the chicken breast and pan fry it with a little olive oil until just-cooked and lightly golden brown. Allow the cooked chicken rest for a few minutes, then slice into thick strips.
- In a pan, heat the remaining olive oil and sauté the garlic for 30 seconds. Place in the chicken slices and add in mixed herb, chili flakes and black pepper. Sauté for a few minutes.
- Add in the chicken stock and bring to boil. Mix in cornstarch mixture and simmer until slightly thicken.
- Toss in the pasta and tomatoes. Then season to taste with sea salt.
- Garnish with chopped parsley and chili flakes. Serve warm.
