![]() If you want to get really fancy pants, you could add some more fresh basil leaves to the finished dish - totally optional though.See Cooking temperatures | NSW Food Authority for more info. I use a meat thermometer to check if the chicken is cooked, it should have an internal temperature of 74c (165f) at it's thickest part.I used linguine, but spaghetti or fettuccine would be great too. The type of pasta you use for this recipe is up to you, but I think long pasta tends to work best.When you add the butter to the tomato mixture in the tray, you can toss it on anywhere you like - it will melt as soon as it hits the heat of the oven.Using the flat side of a meat mallet (or something else heavy) give the thicker end of the chicken breasts a bit of a bash to even out the thickness of the breasts. ![]() ![]() Keep in mind that by the time you have them all together in the tray, the breasts will be smaller after pan frying. You want to use a baking tray that will fit the cherry tomatoes and chicken breasts in a single layer.My top tips for making cherry tomato pasta with chicken ![]()
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