Last night after ages I decide to whip up an old favorite, which for a while had been a regular feature on our dinner table- my recco inspired chicken linguine, which became a hit after I had posted it on Vanilla Sugar.
It is a dish that is quick and easy to whip up, and what I love most is the use of Rosa tomatoes, fresh basil and how well you can interchange the chicken to prawns. It plays amazingly with a bowl of salad and a good crusty ciabatta, making it perfect for a summer lunch or dinner.
All you need is :
1 packet / box of Linguine- boiled
2-3 chicken fillets- sliced
2 punnets of Rosa tomatoes- whizz lightly till lumpy
2 small onions
Sliced red and yellow bell peppers
Fresh ground black pepper
Kashmiri chilli powder
Add your chicken fillets into a dish, to this add in 1 tsp garlic, salt to taste, 1 tsp Kashmiri chilli powder, olive oil, 2-3 bay leaves and 1/4 tsp crushed jeeru. Marinate while you prep your other ingredients. Once marinated stir fry in olive oil. Set aside.
In a saucepan, slice your onion and sauté with garlic in olive oil till opaque. Add In the tomatoes as well as salt to taste, 1 tsp Kashmiri chillies and fresh ground pepper. Cook till reduced and thick. At this point it is possible to add in some cream should you wish it to be slightly creamy.
Into a dish, throw in the linguine, add in the chicken and top with your sauce, mix well to combine. Add in torn basil leaves. Serve warm.