Red pepper and parsley crusted chicken with linguineby Vic Mitchell |
| Preperation time: 10 mins Cooking time: 35 mins Serves: 2 |
| Recipe Ingredients |
| 2 boneless and skinless chicken breasts; 1 red pepper, roughly chopped; 2 garlic cloves, peeled and finely chopped; large handful of fresh parsley; 4 tbsp olive oil; 200g linguine. |
| Recipe Method |
| Put the chicken breasts in a roasting dish and
season. Put the red pepper, garlic and parsley in a food processor and pulse until coarsely chopped. Stir in 3 tbsp olive oil and season. Spread this topping over the chicken breasts. Add 3 tablespoons of water to the base of the dish and roast the chicken (uncovered) for about 35 minutes until cooked through. Ten minutes before the end of cooking time, cook the pasta in boiling water. Drain and stir through 1 tablespoon of olive oil. Serve the chicken ontop with all the juices drizzled over. |
| More recipes: |
| Chicken
and Parma Ham in a White Wine Sauce Chicken savoury rice Mediterranean chicken with olives cucumber salad Red onion and bean risotto |
 |