Monday, July 24, 2017

Week 29: Bacon-Chicken with Salsa

The Recipe
(Serves two)
450gr chicken breast fillets cut into halves (~4 halves total)
8 slices of bacon
250gr fresh pasta of your choice.

200gr tomatoes
1 bell pepper
1/4 onion (or one really small one)
2 cloves of garlic
1 chili, deseeded and de-cored.
A handful of fresh basil leaves
2tsp apple vinegar or apple cider vinegar
2tsp olive oil.

Cut the tomatoes in halves, remove the seeds and cut the rest into small pieces. Chop the bell pepper and onion into similar sized bits, chop the chili and garlic finely (make sure you get rid of all the seeds and center core of the chili, or it'll get too spicy!) and mix it all together. Chop the basil leaves and mix it with vinegar and oil. Pour over the tomato mixture and leave to marinate while cooking the chicken.

Season the chicken with salt and pepper. Wrap each piece with 2 slices of bacon.

Cook the pasta according to the instructions on the package. Drain and drizzle with olive oil.

Cook at medium high heat for 10-15 minutes on each side or until done (depends a lot on the thickness of the chicken).

The Verdict
Really, really good! I'd been afraid the chili would make the salsa too spicy for DH, but that wasn't the case at all. The flavours had melded nicely during the time it took to cook the chicken. Chicken and bacon is always good, and the salsa served nicely as coating for the pasta. Definitely something I'd make again!

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