Thyme Marinated Chicken with Pasta and Salad
Ingredients
Marinade
- 2-3 chicken breasts (about 600-700g)
- 1/2 cup olive oil or vegetable oil
- 1 large clove crushed garlic
- 2 tablespoons vinegar (apple cider vinegar used)
- 2 teaspoons thyme
- 1/2 teaspoon curry powder
- 1/2 teaspoon black pepper
- Salt
Chicken sauce
- 1/2 package cream
- 1 tablespoon butter
- 1 tablespoon grated cheddar cheese
Pasta
- 1/2 package pasta (any type)
- 1 teaspoon turmeric
- 1 teaspoon dried basil (or fresh if available)
- 1 tablespoon butter
- 2-3 tablespoons olive oil
- 3-4 tablespoons cream
- Salt
Salad
- Half a head of lettuce
- 1 medium carrot
- 3-4 tablespoons olive oil
- 2 tablespoons vinegar (adjust to taste)
- Salt
Preparation
First, cut the chicken into large cubes and place in a bowl for marination; this should be done at least 2-3 hours in advance or overnight.
Add all marinade ingredients to the chicken, mix well, cover, and refrigerate.
After marination, heat butter and a few tablespoons of olive oil in a pan until warm, then add the chicken and cook until lightly browned; set aside.
For the pasta, bring a pot of water to a boil, add turmeric and plenty of salt, then cook the pasta according to package instructions.
While the pasta is cooking, prepare the salad by chopping the lettuce and grating the carrot, then mix in a bowl with olive oil, vinegar, and salt.
Once the pasta is cooked, drain it and rinse with a little water.
In the same pot used for pasta, heat butter and olive oil, add basil and sauté briefly, then add the pasta and mix in 2 tablespoons of cream, stirring for about 1 minute before removing from heat.
Reheat the cooked chicken in a pan, add cream and reduce slightly, then stir in grated cheddar cheese until melted and remove from heat.
Serve by plating the chicken, pasta, and salad together.
Tips
Marinate the chicken in advance for better flavor; it can be done overnight in the refrigerator.
Adjust the amount of vinegar in the salad according to personal taste.
