Buttery chicken and tomato pasta

Step 1/3

• 250 g chicken breasts
• 1 cloves garlic
• 3 tomatoes
• 3 sprigs basil (for garnish)
• salt

• knife
• cutting board

Halve chicken breasts, and season with salt. Mince garlic. Quarter tomatoes, and remove the core. Dice tomatoes into small pieces. Roughly chop basil, set aside for garnishing.

Step 2/3

• 150 g linguine
• 40 ml olive oil
• ½ tbsp tomato paste
• 60 g butter
• salt
• pepper

• pot (large)
• frying pan (large)

Bring a pot of salted water to a boil, and cook linguine according to the package instructions. Heat some olive oil in a large frying pan and sear chicken breasts for approx. 2 min. per side, then remove chicken from the pan and set aside. In the same pan, add tomato paste, then the diced tomato and sauté approx. 3 - 5 min. Add minced garlic, remaining olive oil, and butter to the pan, let cook for approx. 4 min, and season with salt and pepper.

Step 3/3

• salt

• spaghetti spoon

Add chicken breasts back in the sauce and let soak through. Remove chicken from the pan again, and swirl hot cooked pasta in the sauce. Add some pasta water to the sauce if needed. Season again with salt. Serve linguine in the sauce with chicken breast on top, and sprinkle with chopped fresh basil. Enjoy!

Enjoy your meal!