Herb Chicken Pasta

Bread slices crushed with fresh herbs add a surprise element to this chicken and pasta dish.

Ingredients

Boneless chicken breasts - 2
Fresh basil leaves - a few
Fresh coriander leaves -1 cup
Parsleya - few sprigs
Dried herbs -1/2 teaspoon
Shell pasta (conchiglie) - 200 grams
Oil - 1 tablespoon
Brown bread slices - 3
Garlic - 6 cloves
Arrabiata sauce - 2-3 tablespoons
Extra virgin olive oil - 5 tablespoons
Salt - to taste
Crushed black peppercorns - to taste
Parmesan cheese - 25 grams



Method

Cut chicken into ¾ inch pieces. Heat plenty of water in a deep non stick pan, place a silicon colander in it, put the pasta into it and cook.

Heat oil in a non stick pan, add chicken and saute. Process bread slices, garlic cloves, few basil leaves, coriander leaves, curly parsley and dried herbs in a chopper.

Add arabiata sauce to the chicken and continue to cook till it is completely cooked. Heat 3 tbsps extra virgin olive oil in a non stick wok, add the bread-herb mixture and saute. Add salt, crushed black peppercorns and mix.

Add salt to the pasta and stir. When it is done drain and add to the bread mixture in the wok. Add parmesan cheese shavings and mix well. Add ¼ cup water and mix. Drizzle remaining extra virgin olive oil.

To serve, transfer pasta in a serving plate, place the chicken on top and serve hot immediately.