Chicken with Herbs, Tomatoes and Pasta

Ingredients

• 250 g Cherry Tomatoes
• 2 Garlic cloves
• 3 spring onions
• 2 tbsp pickled capers
• 400 g chicken breast fillet
• Pepper (freshly ground)
• 1 tbsp herbs de Provence
• 400 g spaghetti
• Salt
• 3 tbsp olive oil
• 100 ml dry white wine
• 1 tbsp basil leaves (sliced)

Instructions

1. 1.

   Wash, trim and drain the tomatoes. Peel and finely chop the garlic. Wash, trim and slice the spring onions into thin rings. Drain the capers. Rinse the chicken, pat dry and cut diagonally into 3 cm thick slices. Lightly pound with a meat mallet, then season with pepper and herbs de Provence.

2. 2.

   Cook the pasta in plenty of boiling salted water until al dente.

3. 3.

   Meanwhile, sear the chicken pieces in hot olive oil in a pan on both sides, add the tomatoes and garlic and cook through, salt to taste, and deglaze with white wine. Add the spring onions, basil and capers. Drain the pasta and plate it, topping with the tomatoes and chicken before serving.