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Salt - 2 teaspoon, divided Olive oil - 1 tablespoon Penne or spiral pasta - 250 grams Butter - 2 teaspoons Garlic - 3 cloves Roasted tomato puree - 100 ml Ground black pepper - 2 teaspoons Tomato sauce - 75 ml Coriander stem - 50 grams Basil leaves - 30 grams Chicken boneless 500gm
PREPARATION 1. Boil water in a large pot over medium high. Once water starts boiling, add salt (1 teaspoon) and olive oil, stir. 2. Add pasta and cook until soften. Drain and keep aside. 3. Heat a pan over medium heat and add butter. Once butter is melted, stir in garlic until soften and add chicken. 4. Add roasted tomato puree and stir for a few seconds before adding ground black pepper and salt (1 tsp). Then add the cooked pasta, tomato sauce, and minced coriander stem. Stir well. 5. Cook for 1 minute and then add chiffonade basil leaves. Stir and serve. 6. Garnish with Parmesan, Romano, Provolone or Mozzarella. Enjoy.