Recipe : Basil Chicken Pasta
Guess who is back in the kitchen?!
I have met so many of you guys who have been complaining that I don’t cook anymore. I am sorry guys, living alone isn’t the easiest. With heavy traffic sometimes I go home and the thought of defrosting chicken and cutting veggies fills my stomach up and voila all I need is a salad and some canned tuna. As a result of this I have gone a couple of pant sizes down which I am so excited about but I feel that it’s time we went back into my kitchen what do you guys think?
I shot all these images with my Tecno Camon C5 and edited using Snap Seed and Vsco cam. Hope you guys like this easy recipe , it’s now a go to for those lazy weekday nights.
What do we need?
- 4 Chicken breasts( Into cubes)
- 4 table spoons of dried basil
- Salt and pepper.
- 1 whole tomato cubed.
- 3 cloves of garlic(optional)
- Chili flakes
- Pasta penne or any pasta of your choice.
- 1 Table spoon of butter(I used two)
I de-boned the chicken so I could cube and season it.
First cube and season the chicken, this is important because chicken breast can be flat and flavorless.
Heat up some olive oil and throw in the cubes.
After 5 minutes add in the tomatoes, because of how wet they are be careful the oil could burn.
Basil and tomato go amazing together! Match made in heaven. Using fresh basil would be ideal but Zucchini were out of it for the day. I know what you guys are thinking , a bunch of basil only costs 20 Kenya shillings.
Adding the butter just gives the food such a silky taste. Be careful with oil control guys, I may have put a bit too much so you can reduce the oil and just add the butter.
You can make the pasta in the last few seconds of this dish because it takes a very short time.
And there you have it folks. My come back meal, easy and hustle free but extremely delicious. Hope you guys enjoy this meal and remember to tag me in your pictures #Jaytakeapic . Love you guys so much. Stay skinny you sexy humans.
Photo credits: Jaytakeapic and challengediary.com. Get more food recipes from Jayson Mbogo’s blog.