Marry Me Chicken

Servings 2
This "Marry Me Chicken" combines tender chicken breasts with an irresistible creamy sauce filled with sun-dried tomatoes, garlic and fresh herbs – a dish so delicious, legend has it, it's sparked more than a few proposals.
Ingredients
- 2-3 chicken breasts
- 100 g sun-dried tomatoes rough chopped
- 4 fat garlic cloves minced
- 1 red chili chopped (seeds in if you're feeling brave)
- 1 lemon - grab the zest and juice
- 1 tsp tomato paste
- 250 ml heavy cream
- 250 ml chicken stock
- 1 tsp smoked paprika
- 30 g butter
- 500 g pasta whatever shape you're into
- Handful each of fresh parsley and basil
- Glug of olive oil
- Pinch of dried oregano
- Salt & pepper
Method
Let's cook:
- Season those chicken breasts well. Get your pan nice and hot, melt the butter and sear them until golden brown. Pop them on a plate for now.
- Same pan (don't clean it - those brown bits are flavor gold!), throw in some olive oil. Chuck in your sun-dried tomatoes, chili, and garlic. Add oregano and let it all get fragrant - about 2-3 mins.
- Drop in the tomato paste, give it a minute to cook out. Pour in your stock, lemon zest, juice, and cream. Let it bubble away for a few mins.
- Hit it with the smoked paprika, then nestle the chicken back in. Whack it in a 190°C oven for 15-20 mins until the chicken's cooked through.
- Meanwhile, get your pasta going in plenty of salty water.
- Fish out the chicken. Toss your cooked pasta straight into that sauce - let it soak up all that goodness.
The finish:
- Swirl that saucy pasta onto plates, slice up the chicken and lay it on top. Spoon over extra sauce (because more is more), then scatter with torn basil leaves. Done!
Notes
1. For the most tender chicken, let it come to room temperature for about 30 minutes before cooking, and be sure to let it rest for 5-10 minutes before slicing – this keeps all those delicious juices locked in.
2. When chopping sun-dried tomatoes, they can be quite sticky – lightly oil your knife blade to make the job much easier and faster, or use kitchen scissors instead of a knife.
3. Save some pasta water to use if the sauce gets to thick.