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Serves 2. Preparation 20-30minsIngredients2 skinless chicken breasts flattened & thinly sliced 1 tbsp of plain white flour sea salt and freshly ground black pepper 2 or 3 tbsp of extra virgin olive oil 2 cloves of garlic, peeled & crushed 1/4 of a tsp of dried red chilli flakes 190g jar of Sacla' Olive & Tomato Stir Through sauce 1 tbsp of chopped capers, rinsed and dried (optional) half a glass of dry white wine a large pinch of dried oregano 200g of farfalle freshly grated Grana Padano cheese, to serve MethodSeason the flour well and then carefully coat each piece of chicken in the mixture. Heat the oil in a frying pan, add the garlic, and saute the chicken until golden. Remove the chicken from the pan, add the chilli and fry for one minute before adding the Olive and Tomato sauce, capers, wine and oregano. Fry them all together for about four minutes and then pop the chicken back into the pan. Season well, cover and turn off the heat. Allow the chicken to sit in the hot sauce for a good five minutes. Meanwhile, bring a large pan of water to the boil, add the pasta and cook to perfection, as only you know how. Drain, add the chicken and sauce and mix well. As ever, generous shavings of freshly grated Grana Padano cheese will be welcomed by the pasta and its fellow ingredients. |
