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Ingredients
Mediterranean Chicken with Pasta
- For the chicken
- 600 grams chicken (chest and legs)
- lemons (juiced)
- 1 fresh chili pepper
- 7 Sage
- 50 milliliters olive oil
- salt
- freshly ground peppers
- For the pasta
- 400 grams Tagliatelle
- 250 grams Cherry tomatoes
- 1 small Zucchini
- 2 Tbsps olive oil
- salt
- peppers
- 15 Basil
For the chicken, rinse the chile pepper, cut in half lengthwise, remove seeds and ribs, and chop very finely. Rinse the sage leaves, pat dry and finely chop.
Mix the lemon juice, chopped chile pepper, sage and olive oil in a bowl to make a marinade. Season well with pepper. Toss the chicken pieces with the marinade and leave for about 1½ hours in the refrigerator. Toss the chicken pieces once in between.
Season the marinated chicken pieces with salt and spread in a greased baking sheet with half of the marinade.
Bake in a preheated oven at 200°C (fan: 180°C, gas mark 3) (approximately 400°F) for about 45 minutes until crispy. Baste the chicken pieces with the remaining marinade in between.
For the pasta, cook the tagliatelle pasta in plenty of boiling salted water until al dente.
Rinse the cherry tomatoes and halve. Rinse the zucchini, cut in half lengthwise and cut into slices. Heat olive oil in a pan and fry the zucchini and cherry tomatoes in it briefly. Season with salt and pepper. Add the drained pasta and mix well.
Arrange the pasta on a plate, place the baked chicken pieces and serve sprinkled with basil leaves.