Bruschetta Chicken
gluten free, wheat free, dairy free, egg free, cane sugar free, nut free
So there I was faced with a big bag of beautiful Roma tomatoes and a hankering for Brushcetta but alas it was dinner time and I did not have enough time to do an entree and a main. So instead of missing out I thought I would combine the two and make a very flavoursome dinner. It was a big hit in our house and my daughter remarked that the flavour was "so good in your mouth that you don't want to eat anything after it so the taste can linger". And to think everybody else just wanted more. Not bad for a 20 minute dinner. Now it's your turn for the compliments. I hope you enjoy this meal as much as we did.
Serves: 2 hungry people Prep Time 20 mins maximum
Ingredients
12 large basil leaves
6 large Roma tomatoes, roughly chopped
2 garlic cloves
2 organic grain fed chicken breasts
1 tablespoon of red wine vinegar
2 tablespoons of cold pressed olive oil
150grams bean vermicelli noodles (three of the packet portions)
A good pinch of Celtic Salt
Pepper to taste
Method
Heat a large pot and add the olive oil. Next mince or finely chop the garlic and add to the pot. Finely chop the basil and add to the garlic. Cook for approximately 2 minutes and add the roughly chopped the Roma tomatoes. Next dice the chicken into small squares and add to the pot. Cook for approximately 10 minutes or until the chicken is cooked through. Season with a good pinch of Celtic salt and pepper and add 1 tablespoon of red wine vinegar; stir. Take the pot off the heat, cover and stand for 5 minutes. Meanwhile place the vermicelli noodles in a pot of boiling water for 3 minutes or until soft. Drain and place in the bottom of the serving bowls. Spoon the Bruschetta chicken on top of the noodles. Garnish with extra basil leaves. Serve and enjoy.
gluten free, wheat free, dairy free, egg free, cane sugar free, nut free
So there I was faced with a big bag of beautiful Roma tomatoes and a hankering for Brushcetta but alas it was dinner time and I did not have enough time to do an entree and a main. So instead of missing out I thought I would combine the two and make a very flavoursome dinner. It was a big hit in our house and my daughter remarked that the flavour was "so good in your mouth that you don't want to eat anything after it so the taste can linger". And to think everybody else just wanted more. Not bad for a 20 minute dinner. Now it's your turn for the compliments. I hope you enjoy this meal as much as we did.
Serves: 2 hungry people Prep Time 20 mins maximum
Ingredients
12 large basil leaves
6 large Roma tomatoes, roughly chopped
2 garlic cloves
2 organic grain fed chicken breasts
1 tablespoon of red wine vinegar
2 tablespoons of cold pressed olive oil
150grams bean vermicelli noodles (three of the packet portions)
A good pinch of Celtic Salt
Pepper to taste
Method
Heat a large pot and add the olive oil. Next mince or finely chop the garlic and add to the pot. Finely chop the basil and add to the garlic. Cook for approximately 2 minutes and add the roughly chopped the Roma tomatoes. Next dice the chicken into small squares and add to the pot. Cook for approximately 10 minutes or until the chicken is cooked through. Season with a good pinch of Celtic salt and pepper and add 1 tablespoon of red wine vinegar; stir. Take the pot off the heat, cover and stand for 5 minutes. Meanwhile place the vermicelli noodles in a pot of boiling water for 3 minutes or until soft. Drain and place in the bottom of the serving bowls. Spoon the Bruschetta chicken on top of the noodles. Garnish with extra basil leaves. Serve and enjoy.