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Here’s a pro tip:If you find yourself with too many chives, you can always freeze them for later. Just chop them up and store them in a freezer-safe bag. Then thaw and use as needed.
To use thyme, I strip the leaves off the stem (you can save the stems for making homemade chicken broth!) and give them a rough chop before adding them to my recipe.
It’s super easy – just mix softened butter with your chopped herbs of choice (I like to use a 2:1 ratio of butter to herbs) and store in the fridge or freezer for later.
Pro tip:If you want to really amp up the flavor of your baked chicken, try using smoked paprika instead of regular paprika. It has a deeper, more intense flavor that takes this dish to the next level.
This chicken tomato pasta is a hearty, delicious one-pot meal that’s simple to put together and nutritious. It consists of juicy pieces of chicken and fusilli pasta immersed in a flavourful herby tomato sauce and topped with parmesan cheese. Ready in under 40 minutes!
This chicken tomato pasta bake has the kind of depth of flavour that usually comes from hours of cooking yet preparation is quick and the dish only takes 20 minutes to bake. This is achieved with a moderate amount of cheese, without heavy cream or butter.
1.Preheat the oven to 375 F/ 190 C/ gas mark 5. Season the chicken with salt and pepper. Boil the pasta in salted water for 4 minutes (donotcook it completely). Strain and set aside while you prepare the other ingredients.
2. Heat up 1.5 tablespoons of oil and sear the chicken on a medium heat for about 3-4 minutes turning over halfway (it should still be raw inside). Using a slotted spoon transfer the chicken into a bowl leaving the juices in the pan.
5. Add the pasta as well as the chicken (along with the juices) and give the whole thing a good stir (ensure the pasta and chicken are thoroughly coated in the sauce). Season with pepper.
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