- For the Chicken: Preheat oven to 160°C Mix together Salt, pepper and thyme and rub it over the chicken breasts Heat the butter in a pan and add the chicken and cook on a high flame till the outer layer turns golden brown Line a baking tray with foil
- Place chicken on the foil and drizzle with the oil from the pan. Rub over with fingers and sprinkle some more seasoning if required. Wrap the foil around the chicken and bake for 12-15 minutes.
- For the Spaghetti: Blanch the tomatoes and remove the skins. Cut in half lengthwise and scoop out the seeds. Cut the tomatoes crosswise. Set aside in a bowl.
- Heat butter in a large, deep skillet over medium-high heat until it smokes slightly. Add tomatoes, salt, pepper. Since the tomatoes will reduce and the salt will be concentrated, it is better to season initially with a lighter hand.
- Chop the tomatoes with a potato masher until they are in fine chunks and all their liquid is released. Be sure they are chopped and crushed fine, for a semichunky sauce. Simmer for 25 minutes over medium heat.
- While the sauce simmers, heat the water for the pasta. Cook the spaghetti in salted water about half of the way cooked. Drain, reserving some of the water.
- Taste the sauce and adjust the seasoning if necessary. Add the pasta to the sauce and cook over medium-high heat until all the liquid is absorbed and the pasta is al dente. If the sauce is over-reduced, use the pasta cooking liquid to adjust it.
- At the last moment, remove the pan from the heat; add the extra-virgin olive oil, butter and basil
- Serve: Serve the spaghetti in a bowl and place the chicken over it
Tomato Basil Spaghetti with Oven Baked Chicken
#myrecipe
#summerrecipeswithfoodism
By Nishka Fernandes
Apr, 24th
618
Servings
4 persons
Cook Time
40 minutes
Ingredients
9
- 11
Ingredients
- Chicken breast 2 nos.
- Spaghetti 250g
- Tomatoes 2
- Chilli flakes 3 tsp
- Garlic (chopped) 1 tbsp
- Fresh Basil Handful
- Olive oil Drizzle
- Butter 2 tbsp
- Salt To taste
- Pepper 2 tsp
- Fresh Thyme
