Bucatini with cherry tomatoes and chicken breast with provencal herbs

Category: Dishes from cereals and flour products
Bucatini with cherry tomatoes and chicken breast with provencal herbs

Ingredients

bucatini (you can spaghetti) 250 g
Cherry tomatoes 250 g
Parmesan to taste (approx. 30 g)
butter 4 tbsp. l.
garlic 2 cloves
chicken breast 1 PC. (350 g)
lemon juice 1-2 tbsp. l.
Provencal herbs taste
salt taste
olive oil 2 tbsp. l.

Cooking method

  • One wonderful girl Zhenya shared the recipe for bucatini with me, and she saw the cooking of chicken breast on TV, the recipe won me over with its simplicity and speed.
  • We cook the bucatini until it is "per tooth", at this time melt the butter in a deep frying pan and fry the peeled and crushed garlic on it, send the tomatoes there, fry over a fairly high heat so that the tomatoes are fried and not stewed, the tomatoes need a little - add a little salt. Leave 50-70 ml of water in which bucatini was cooked. Put the prepared pasta in a frying pan, add the left broth, cover with a lid and simmer for 3 minutes over low heat. The garnish is ready.
  • With the breast, it's even easier: cut the chicken breast into thin (0.5 cm) slices, add some salt, sprinkle with olive oil, sprinkle with dry Provencal herbs (mixture) and sprinkle generously with lemon juice. Fry the breast in a lightly oiled frying pan for no more than 7-10 minutes, the meat is perfectly fried during this time and remains juicy.
  • Sprinkle the finished dish with finely grated Parmesan.
  • Enjoy!)

The dish is designed for

2 servings

Time for preparing:

40 minutes

Cooking program:

plate

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