Herby Chicken Pieces with Pasta
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 2 h. 30 min.
Ready in
Ingredients
for
2
- Ingredients
- 9 ozs skinless, mini Chicken fillet
- 1 Tbsp olive oil
- 2 tsps white wine vinegar
- grated Zest (1/2 lemon)
- 2 tsps lemon juice
- large
- 1 small, red chili pepper (deseeded and finely chopped)
- 2 tsps finely chopped Basil
- freshly ground Black pepper
- red peppers
- 5 ozs Linguine
- 9 ozs Asparagus (trimmed)
- 2 ozs cherry Tomatoes
- flaked salt
Preparation steps
1.
Put the chicken into a large plastic bag. In a bowl mix together the oil, vinegar, lemon zest and juice, garlic, chilli, chopped herbs and pepper to taste. Add this mixture to the chicken in the bag. Mix gently then close the bag and leave in the fridge to marinate for two hours.
2.
Heat the grill. Line the grill pan with foil. Arrange the drained chicken pieces in a single layer in the pan. Cook under a medium heat for about 10 minutes. Turn the pieces over from time to time and drizzle over a little marinade to moisten.
3.
Meanwhile cook the linguine according to packet instructions. Steam the asparagus for 3–5 minutes until just tender.
4.
When the chicken is cooked remove from the grill, keeping in the foil. Cover and leave for 2–3 minutes. Place the tomatoes under the grill and cook for 2–3 minutes until just beginning to wrinkle.
5.
Drain the linguine and return to the pan. Add the chicken and toss together. Spoon into dishes and garnish with asparagus spears and tomatoes. Sprinkle with a little flaked salt and serve.
