What to Buy1. Chicken Breast - 300 grams
2. Pasta - 300 grams
3. Cherry Tomatoes - 15 pieces
4. Garlic - 3 cloves
5. Lemon - one small
6. Purple onion - 1 small, regular onion works too
7. Thyme Leaves - 2 tablespoons, fresh is best, but dried works too - one for the marinade, one for frying
8. Basil, fresh - 15 leaves
9. Olive Oil - 4 tablespoons, plus 3 more for the marinade
10. Pine Nuts - half a cup
11. Pepper, Salt - a teaspoon each
12. Chili Pepper - half a teaspoon, ground, red, for heat
How to Make It
1. Wash the chicken breast, pat dry with a paper towel, cut into cubes, about 2 cm by 2 cm
2. Make the marinade: in a bowl big enough to hold the chicken, grate the zest of half a lemon on a fine grater. Add 1 tablespoon of lemon juice, 1 tablespoon of thyme, 3 spoons of olive oil and half a teaspoon of chili pepper to the same bowl, mix well, add the chicken, mix, let sit for 20 minutes
3. Cook the pasta: drop it into boiling water, salt with one teaspoon, it will be ready in about 8-10 minutes
4. Meanwhile, finely chop the onion, mince the garlic with a knife, wash and pat dry the basil leaves so they're dry
5. Wash and dry the tomatoes, cut in half
6. Drain the pasta and rinse under water, you can drizzle with olive oil and mix
7. Heat a large pan, pour in 4 tablespoons of olive oil, heat it and fry over medium heat, add the chopped onion and 1 tablespoon of thyme, stir-fry for 1 minute, add the garlic and fry another 1/2 minute
8. Without lowering the heat, add the chicken, mix everything and fry for 3 minutes, stirring again
9. Add half a tablespoon of lemon juice, the pine nuts and tomatoes, fry another 1/2 minute, add the basil, fry another 1/2 minute
10. Add the pasta and mix everything well! Ready!
2. Pasta - 300 grams
3. Cherry Tomatoes - 15 pieces
4. Garlic - 3 cloves
5. Lemon - one small
6. Purple onion - 1 small, regular onion works too
7. Thyme Leaves - 2 tablespoons, fresh is best, but dried works too - one for the marinade, one for frying
8. Basil, fresh - 15 leaves
9. Olive Oil - 4 tablespoons, plus 3 more for the marinade
10. Pine Nuts - half a cup
11. Pepper, Salt - a teaspoon each
12. Chili Pepper - half a teaspoon, ground, red, for heat
How to Make It
1. Wash the chicken breast, pat dry with a paper towel, cut into cubes, about 2 cm by 2 cm
2. Make the marinade: in a bowl big enough to hold the chicken, grate the zest of half a lemon on a fine grater. Add 1 tablespoon of lemon juice, 1 tablespoon of thyme, 3 spoons of olive oil and half a teaspoon of chili pepper to the same bowl, mix well, add the chicken, mix, let sit for 20 minutes
3. Cook the pasta: drop it into boiling water, salt with one teaspoon, it will be ready in about 8-10 minutes
4. Meanwhile, finely chop the onion, mince the garlic with a knife, wash and pat dry the basil leaves so they're dry
5. Wash and dry the tomatoes, cut in half
6. Drain the pasta and rinse under water, you can drizzle with olive oil and mix
7. Heat a large pan, pour in 4 tablespoons of olive oil, heat it and fry over medium heat, add the chopped onion and 1 tablespoon of thyme, stir-fry for 1 minute, add the garlic and fry another 1/2 minute
8. Without lowering the heat, add the chicken, mix everything and fry for 3 minutes, stirring again
9. Add half a tablespoon of lemon juice, the pine nuts and tomatoes, fry another 1/2 minute, add the basil, fry another 1/2 minute
10. Add the pasta and mix everything well! Ready!
