Easy linguine with baked chicken & medley tomato gravy sauce, the basil added to the tomato gravy sauce did wonders, a delicious flavourful meal
It was my first time cooking linguine pasta, I was a bit nervous at first about the outcome, but all I had to do was to follow the instructions on the packaging. I did exactly that and my linguine was cooked perfectly. Developing a new recipe is always so exciting for me especially if one or more of the ingredient is something that I have never used before. I was so excited about the outcome of this recipe, not only did it look “so appetizing but it tasted so good too”. Those were the words that came out from one the tasters (hahaha), raving about the flavours in the overall dish. These just put big smiles in my heart.
I used a very simple marinade for the chicken, an easy two ingredient sauce, just tomato sauce and sweet chilli sauce. You can marinate for an hour or overnight, however, you can also just dip the chicken into the marinade sauce and bake immediately.
This linguine with baked chicken & medley tomato gravy sauce is tasty, so flavourful, and such an easy dinner idea for winter nights.
Linguine with baked chicken & medley tomato gravy sauce
Preheat to oven to 180C
Ingredients
Baked chicken
5 drumsticks
1 tbsp Robertsons spicy Moroccan rub
1 tbsp Robertsons Brazillian smokehouse
1 to 2 tbps fresh chopped thyme
2 tbs OlivePride olive oil
3 tbsp Tomato sauce
3 tbsp sweet chilli sauce
Pasta and medley tomato gravy sauce
250g pastajoy linguine pasta
1 ½ tbsp olive oil
250g fresh medley tomatoes sliced in halves
1/3 cup sliced mushrooms
¼ cup cup, thinly sliced onion
1 tsp crushed garlic
2 tbsp fresh chopped basil
1 to 2 tsp Inapaarnam rosemary and olive seasoning
1 tbs tomato paste
½ tsp cumin
½ tsp cayenne pepper
½ tsp smoked chilli flakes
Salt and black pepper
Fresh basil leaves for garnish
Method
Add the medley tomatoes onto a sprayed baking sheet, season with salt and black pepper, bake until the tomatoes start to soften, about 10 minutes or so. Remove from oven and set aside.
Rub chicken with the Robertsons rubs and fresh chopped thyme and drizzle with a tablespoon of olive oil. Heat one tablespoon of oil in a non-stick pan over medium heat, add chicken and pan-fry the chicken until golden brown on each side. Remove from heat and set aside. Meanwhile whisk together, tomato sauce and sweet chilli sauce. Pour marinade over the chicken, make sure it is coated well, discard from marinade and bake immediately. Bake chicken until cooked, 35 to 40 minutes. Once cooked, keep warm.
Cook pasta according to the instruction on packaging. Once cooked drain and set aside (do not throw out all the water you used to cook the pasta)
Bing oil to a non-stick pan, add onion and mushroom, sauté until the onions softens. Add garlic and basil, sauté for 30 seconds then add tomatoes, cayenne pepper, cumin, smoked chilli flakes and mix well. Add the rest of the marinade sauce, tomato paste and about 100ml of the pasta water. Stir well; let it simmer for 8 minutes. Add rosemary and olive seasoning, salt and black pepper. Taste to adjust seasoning. If the sauce becomes too thick, add more of the pasta water. The sauce should not be too watery or too thick. You may need to add a little bit more of sweet chilli sauce. Once sauce is cooked, approximately 10 minutes, add the cooked pasta into the sauce and toss well with half of the sauce. Set aside half of the sauce. Transfer the pasta mixed with the tomato gravy into a casserole dish. Top with the chicken drumsticks and divide the rest the tomato gravy sauce over the chicken pieces.
Garnish with some roughly chopped fresh basil and fresh basil leaves. Serve immediately.
Credits: Pholosho Matondolo @pholoshoskitchengoodies