Oh, so very yummy.
You need 2 chicken breasts sliced
Dash of pepper
Roughly 1/4 cup of olive oil and 1/4 cup of butter
8 tomatoes diced
4 garlic cloves
Handful of lemon basil, handful of parsley, handful of arugula all diced
Dash of chipotle hot sauce
1 shallot diced
375 g of linguini pasta
Grate some parmesan cheese.
Warm up the oil and melt the butter, then add the garlic and onion and sauté for about 5 minutes until onions are clear. Then add the sliced chicken and dash of pepper along with a dash of chipotle hot sauce, cook until chicken looks cooked so about 15 minutes, then add diced tomatoes and the diced lemon basil. Cook for about 5 to 10 minutes.
In large sauce pan bring water to a boil, add pasta and put a dollop of oil in the water along with a pinch of salt. Cook paste for about 8 to 10 minutes until al dente. Remove from water. I cook my pasta inside a strainer so that I can take it out of water and easily put it back into the water if I need to.
Sauce should be reduced. So once pasta is ready then you can add it to sauce. If pasta was ready before sauce was then put the pasta back into water stir to loosen up take out and put pasta into sauce. Stir making sure all pasta is covered with sauce. If you need you can add a bit of the water the pasta was cooked in to the sauce so to make sure it is able to easily cover the pasta.
Serve onto a warm dish, topped with diced parsley and arugula and parmesan cheese.
To make this a vegetarian meal then just don’t add the chicken.