Buttery Tomato Chicken Pasta

July 27

Golden, buttery chicken meets sweet burst tomatoes, fresh basil, and creamy mozzarella for a simple pasta that’s big on flavour and ready in just 30 minutes. Perfect for an easy weeknight dinner that feels a little bit special.

Serves 4
30 minutes

Method

1. Bring a pan of salted water to the boil and cook the pasta according to the packet instructions.
2. ⁠Add the flour and polenta to a shallow bowl, and add the egg into another shallow bowl separately. Dip the chicken first in egg, then in the seasoned flour mix. Heat 2 tablespoons of butter and the olive oil in a frying pan over a medium high heat and when foaming, fry the chicken for 3-4 minutes on each side, basting the chicken in the browned butter. Once cooked all the way through, remove the chicken from the pan and set aside.
3. ⁠Heat the remaining butter in the frying pan over a high heat. Add the thyme, chilli flakes, garlic and tomatoes and season with sea salt and freshly ground black pepper. Cook for about 5-6 minutes, until the tomatoes begin to soften but are still holding their shape.
4. ⁠Add the linguine to the pan to absorb the flavours for a minute or so.
5. Serve the linguine & tomatoes to your plates with the chicken and scatter with torn mozzarella and basil.

2 tablespoons olive oil
¼ cup butter
2 sprigs fresh thyme
Pinch of red pepper flakes
1 clove garlic, finely chopped
2 cups cherry tomatoes, halved
⅓ cup + 1 tablespoon all-purpose flour, seasoned with salt and black pepper
1 tablespoon polenta (or coarse cornmeal)
1 large egg, beaten
4 boneless, skinless chicken breasts, pounded to an even thickness
1 cup loosely packed fresh buffalo mozzarella, torn
½ cup loosely packed fresh basil leaves
10½ oz linguine
Sea salt and freshly ground black pepper, to taste

2 tbsp olive oil
4 tbsp butter
2 sprigs fresh thyme
Pinch of chilli flakes
1 clove garlic, finely chopped
250g cherry tomatoes, halves
50g plain flour, seasoned with salt & pepper
1 tbsp polenta
1 free range egg, beaten
4 skinless chicken breasts, flattened with a rolling pin
125g ball buffalo mozzarella, torn
Handful basil leaves
300g linguine
Sea salt and freshly ground black pepper