For the chicken:
- 1 tablespoon of olive oil
- 2 tablespoons of lemon tea stem
- 2 shallots, finely chopped
- A pinch of black pepper
- 2 half chicken breasts, cleaned and semi-flattened
For the pasta:
- 2 L of water
- 1/2 teaspoon of salt
- 200 g of Medium Bow Tie La Moderna®
- 2 tablespoons of unsalted butter
- 1/4 purple onion, sliced julienne style
- 1/2 yellow bell pepper, sliced julienne style
- 1/2 orange bell pepper, sliced julienne style
- 1 zucchini, sliced julienne style
- 1 carrot, sliced julienne style
- A pinch of salt and black pepper
- 1 tablespoon of fresh oregano, chopped
- 1 tablespoon of basil leaves, washed and sanitized
- 1/2 cup of cherry tomatoes, halved
For the chicken:
- Combine in a bowl the oil with lemon tea stem, shallots, and pepper; brush the chicken breasts with this preparation and cook them in a hot skillet until they turn golden and are well cooked in the center; about five minutes on each side.
- Once ready, remove from the skillet, let rest for a minute, and slice them diagonally; keep them warm.
For the pasta:
- Boil the water and salt, immediately add the Medium Bow Tie La Moderna® and cook it just until it is almost at its point.
- Drain and set aside.
- Melt the butter in a skillet and sauté the onion, bell peppers, zucchini, and carrot for a couple of minutes until they soften slightly.
- Increase the flavor with salt, black pepper, oregano, and basil.
- Incorporate the pasta and stir to integrate all the flavors; leave for one more minute.
- Add the chicken to the skillet with the pasta and heat for two more minutes.
- Serve the hot pasta and enjoy it with a portion of chicken.
