Yummy leggo's pesto sun-dried tomato pasta with pan-fried chicken

Name: Yummy leggo's pesto sun-dried tomato pasta with pan-fried chicken
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 3
Cuisine: En
Ingredients: 2 Chicken Breasts; 250g Spaghetti; 50g Leggo's Pesto Sun-Dried Tomato; 10g Sweet Basil; 3 Cubes of Thyme Leaves in Olive Oil ( 1 sprig Thyme Leaves, 3 tbsp Extra Virgin Olive Oil ); 1 tbsp Butter; ¼ Cup Water ( optional ); 1 tsp of Salt; Dash of Pepper

vote now

Main Dish

3 servings

Easy

20 min

The tasty Al Dente Spaghetti rolled out in premixed sun-dried tomato sauce is full of assertive flavours, giving you a wholesome Italian experience at home.

Ingredients

2 Chicken Breasts
250g Spaghetti
50g Leggo's Pesto Sun-Dried Tomato
10g Sweet Basil
3 Cubes of Thyme Leaves in Olive Oil ( 1 sprig Thyme Leaves, 3 tbsp Extra Virgin Olive Oil )
1 tbsp Butter
¼ Cup Water ( optional )
1 tsp of Salt
Dash of Pepper

Daily menu

To receive the Petitchef tasty newsletter, please enter your email

Preparation

Preparation10 min

Cook time10 min

Rinse chicken and gently pound meat to tenderize. Marinate chicken with thyme leaves, olive oil, salt and pepper for about 15 minutes.
Heat butter in pan and add chicken, skin side down. Pan fry till golden brown, then turn to the other side and fry for another 2 - 3 minutes. Do not cook for too long or chicken will be tough.

Remove and drain. Let it cool, then slice the juicy chicken fillet.
Cook pasta accordingly to instructions on package. Drain and set aside.

Heat Leggo's pasta sauce and stir in basil leaves. Add water if needed. Throw in spaghetti and mix well.
Dish out your pasta and top with the succulent chicken fillet, and serve your delicious Leggo's Pesto Sun-Dried Tomato Pasta With Pan-Fried Chicken!