Name: Pan-fried chicken breasts with ribbon noodles and tomatoe sauce
Cook time: 30 min
Total time: 30 min
Yield: 4 servings
Cuisine: Boil
Ingredients: tomato sauce; 15.00 ml fresh chillies 573; 1.00 onion chopped; 1.00 celery stalks finely chopped; 450.00 g tomatoes peeled, deseeded and chopped; 45.00 ml sun-dried tomato paste; 2.00 ml sugar; 5.00 ml dried oregano; sea salt and freshly ground black pepper; 65.00 ml fresh parsley chopped; 5.00 ml lemon zest only; 1.00 garlic cloves, crushed; 500.00 g noodles ribbon, cooked; 30.00 ml fresh chillies 573; 15.00 ml butter; 4.00 chicken breast fillets skinned and deboned

Recipe Disclaimer

Tap for method

Ingredients (16)

	tomato sauce
15.00 ml	fresh chillies — 573
1.00	onion — chopped
1.00	celery stalks — finely chopped
450.00 g	tomatoes — peeled, deseeded and chopped
45.00 ml	sun-dried tomato paste
2.00 ml	sugar
5.00 ml	dried oregano
	sea salt and freshly ground black pepper

SPRINKLING MIXTURE

65.00 ml	fresh parsley — chopped
5.00 ml	lemon — zest only
1.00	garlic — cloves, crushed
500.00 g	noodles — ribbon, cooked
30.00 ml	fresh chillies — 573
15.00 ml	butter
4.00	chicken breast fillets — skinned and deboned

Tap for ingredients

Method:

Heat the oil and fry the onion and celery over medium heat until the onion is tender and glossy. Add the remaining sauce ingredients, cover for about 30 minutes. Add small quantities of water at a time if the mixture becomes too dry. Season well and keep warm.
Mix all the ingredients for the sprinkling mixture and mix half the mixture with the ribbon noodles, along with the tomato sauce. Reserve the rest for sprinkling over the chicken.
Heat the olive oil and butter. Make diagonal incisions across the chicken breasts and flatten slightly. Season the chicken breasts with salt and pepper and fry until slightly brown and just done but not dry. Serve with noodles. Sprinkle the remaining sprinkling mixture on top and serve with fresh bread.
Serves 4.