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!

Bulggogi Chicken Chop with Fettuccine in Alfredo Sauce

Ingredients

1 Chicken Chop, marinated in Korean Bulggogi sauce

1 Pkt Fettuccine

Alfredo Sauce

120g Butter, melted
1 Cup heavy cream, warmed
3/4 Cup freshly grated Parmesan cheese, or more if you want it thicker
Salt to taste
1/4 Tsp freshly ground pepper

Method

1. Pan fry chicken chop till done.

2. Cook Fettuccine in boiling water till required done-ness (11 mins for me)

3. Mix the Alfredo ingredients in a pan on low heat, throw in Fettuccine  when done.

4. Mix the sauce well with Fettuccine  and plate it with the chicken chop.

5. Enjoy!

Tom Yum Chicken Chop with Roasted Potatoes and Courgette Salad

Ingredient

2 Chicken Thighs, De-boned

4 Russet Potatoes, Cut into 8 pieces each

1 Courgette

Handful of Cherry Tomatoes

1 bottle of Tom Yum Paste

Extra Virgin Olive Oil

Dried Rosemary and Thyme

1 small tub of Plain Yogurt

Method

1. Wash and pat dry Chicken Thighs

2. Scoop 2 tbsp of the Tom Yum Paste and rub it all over the Chicken Thighs

3. Coat the Potatoes with Extra Virgin Olive Oil and 1 tsp each of Dried Rosemary and Thyme

4. Slice up the Courgette and half the Cherry Tomatoes, Combine with the Yogurt and keep in fridge

5. Pre-Heat Oven to 200 Degrees

6. Place the Chicken Thighs on a Pan and Roast together with the Potatoes for 15 mins

7. Assemble the Chicken, Potatoes and Courgette Salad as shown

8. Enjoy!