Yummy Leggo's Pesto Sun-Dried Tomato Pasta With Pan-Fried Chicken
2 Chicken Breasts
50g Leggo's Pesto Sun-Dried Tomato
10g Sweet Basil
3 Cubes of Thyme Leaves in Olive Oil ( 1 sprig Thyme Leaves, 3 tbsp Extra Virgin Olive Oil )
1 tbsp Butter
¼ Cup Water ( optional )
1 tsp of Salt
Dash of Pepper
Rinse chicken and gently pound meat to tenderize. Marinate chicken with thyme leaves, olive oil, salt and pepper for about 15 minutes.
Heat butter in pan and add chicken, skin side down. Pan fry till golden brown, then turn to the other side and fry for another 2 - 3 minutes. Do not cook for too long or chicken will be tough.
Remove and drain. Let it cool, then slice the juicy chicken fillet.
Cook pasta accordingly to instructions on package. Drain and set aside.
Heat Leggo's pasta sauce and stir in basil leaves. Add water if needed. Throw in spaghetti and mix well.
Dish out your pasta and top with the succulent chicken fillet, and serve your delicious Leggo's Pesto Sun-Dried Tomato Pasta With Pan-Fried Chicken!