Penne Rigate with Tom Yum Chicken Chop

Ingredients
 

500g Penne Pasta

Block of Parmesan Cheese

1 tbsp Salt

Extra Vrgin olive oil

2 Tbsp Tom Yum Paste
1 Boneless Chicken Chop 

For Sauce

200g Streaky bacon, Slice into strips

2 tbsp Extra Virgin Olive Oil

4 cloves Garlic, mince finely

10 Cherry Tomatoes

1 bunch of Parsley, Chooped finely (Optional but reccomended)

 

Method

1. Boil a pot of water and dump in 1 tbsp Salt and some drops of Extra Virgin Olive Oil. Marinade the chicken with the tom yum paste.

2. Once boiled, throw in Penne and boil for 10 to 12 mins or depending on your choice of done-ness. 

3. In a Pan, heat up Extra Virgin Olive Oil and stir fry garlic. Add in bacon to release flavour.

4. Once bacon has released its flavour, add cherry tomatoes and stir for 5 mins. Roast chicken chop at 200 degrees C for 20 mins. Set aside.

5. Once Penne is done, drain and dump into the sauce.

6. Mix well in the pan and throw in half of the chopped Parsley.

7. Plate your Penne and scatter half of the chopped Parsley all over.

8. Grate Parmesan Cheese on top and add the Chicken Chop over them.

9. Enjoy!