Main courses

Recipe

1. In a shallow dish, combine the flour, salt, and pepper. Coat the chicken breasts in the flour mixture, ensuring they are evenly covered.
2. In a large frying pan, heat the oil and butter over medium-high heat. Brown the chicken breasts for about 5 minutes on each side.
3. Remove the chicken from the pan and set aside. Keep the cooking juices in the pan and reduce the heat. Sauté the garlic briefly until fragrant.
4. Stir in the tomato purée, thyme, and chilli flakes.
5. Pour the chicken broth into the pan and simmer until reduced by half, about 5 minutes. Add the EKABE whipping cream and sun-dried tomatoes, then simmer for 3 minutes until the sauce begins to thicken.
6. Return the chicken to the pan and cover. Simmer for 10 minutes, turning the chicken halfway through.
7. Meanwhile, cook the pasta according to the package instructions. Add the pasta to the chicken.
8. Finally, top the dish with freshly grated Parmesan.