Music: Follow the sun by Xavier Rudd
What a great artist and a soul stirring tune!! If you’ve never been blessed with hearing Xavier Rudd’s music before, get listening, he plays passionate, spiritual acoustic music with a flair and charisma unlike other artists. Listen to his new album whilst cooking up this or any other dish; I’m sure it will help you create something special!
- 2 Garlic gloves
- 1 Red chilli
- Tin tomatoes
- 2- 3 Chicken breasts
- 1 Egg
- 100 grams Parmesan
- 250 grams Mozzarella
Tagliatelle with garlic and parsley
- 250 grams Tagliatelle
- 75 grams Butter
- 2- 3 Garlic gloves
- Handful of parsley
Start off by making the tomato sauce. Crush your garlic gloves and remove the skins and place them with a whole chilly into a saucepan with hot oil. If you like it spicy, simply add more chillies. Fry until the garlic and chilly has some colour and the flavours have infused with the oil and then add the tinned tomatoes. Tear, don’t chop the basil and throw it into the sauce. Now let it simmer whilst you prepare the chicken.
Turn on the oven to 180c. Season the chicken generously with salt and pepper. Beat your egg in one bowl and your breadcrumbs with the grated parmesan in another. Save some of the parmesan for later! First, coat the chicken breast entirely in the egg and then evenly coat it in the breadcrumbs. Repeat with all the chicken. Heat some oil in a frying pan before adding the chicken. Once the pan is hot, fry the chicken on both sides, until golden brown. Remove the chicken from the pan and place in a baking tin, or glass dish, or whatever you fancy, so long as its heat proof! Cover the chicken with the tomato sauce, sliced mozzarella and the remainder of your grated Parmesan. Bake the chicken in the oven for 30 minutes, until it’s cooked through and the mozzarella is all crisp, bubbly and golden.
For the pasta, you don’t have to use tagliatelle, it just works nicely in mopping up the garlic and parsley butter. Boil some water and cook the pasta according to the packets instructions. If, however you like your pasta al dente, boil it for a couple of minutes less than the instructions. The pasta still continues to cook after the water has been drained! For the butter, finely chop a nice handful of parsley and some garlic cloves. Combine well and season, easy! Put the pasta back in the warm saucepan, add the garlic and parsley butter, and let it melt into the pasta. Stir well! If you’re using tagliatelle, use a long forked instrument (not the garden variety) or chop sticks to twist the pasta. This isn’t essential but looks cool on the plate. Remove your chicken prior to this and let it rest for a few minutes. Serve sprinkled with some extra parsley. Man I love this dish! Hope you enjoy eating as much as I do!