Ingredients

• 1 chicken breast
• 2 tbsp of table salt (for pasta water)
• 1 tsp dried Italian herbs ( mix of thyme, oregano, rosemary, sage)
• 1 cup chopped or hand torn fresh basil
• 35g - 1.2 oz butter
• 250g - 9oz fettuccine
• 3 vine riped tomatoes (the sweeter the better)
• Half a brown onion
• 2cloves of garlic
• 1 heaped tsp tomato paste
• 1 quarter cup virgin olive oil
• 1 tsp anchovies (approx 5 or 6)
• 60g - 2oz Parmesan cheese
• Salt and pepper

Steps

• Step 1

  Add a large pot of water to the heat and bring to the boil.

• Step 2

  Cut your tomatoes in quarters, add to blender.

• Step 3

  Cut onion, peel, roughly chop and add to blender.

• Step 4

  Add anchovies (No salt required as these are very salty)

• Step 5

  Add the crushed garlic cloves.

• Step 6

  Add the tomato paste.

• Step 7

  Add the herbs.

• Step 8

  Add most of the olive oil, keep a little aside.

• Step 9

  Add cracked black pepper.

• Step 10

  Blitz all above ingredients together until smooth.

• Step 11

  Keep tomato sauce aside.

• Step 12

  Once your pasta water is boiling, add salt. (should taste like sea water)

• Step 13

  Remove the skin from chicken breast if any. Trim off any fat or grizzly bits.

• Step 14

  Slice the breast thinly following the angle of the grain (widthwise).

• Step 15

  Add pasta to your water and cook slightly less than al dente. (pasta will continue to cook in sauce later)

• Step 16

  Add frying pan to heat with a little olive oil.

• Step 17

  Once oil is hot enough add the chicken slices, season and only lightly cook..

• Step 18

  Turn over your chicken pieces once slightly caramelised.

• Step 19

  Transfer chicken to a bowl and keep aside with all its juices.

• Step 20

  Strain your pasta if ready (keep one cup of water incase your sauce is too thick)

• Step 21

  Add your fresh tomato sauce back to the same frying pan.

• Step 22

  Add your cooked chicken pieces with fat and juices.

• Step 23

  Add your drained pasta.

• Step 24

  Mix well and cook for a couple minutes or until pasta is al dente.

• Step 25

  Tear some fresh basil, mix and serve pasta on heated plate.

• Step 26

  Top with freshly grated Parmesan cheese.

Little Tips

Present it with most of the chicken pieces on the outside.
Always cook pasta al dente. (should be slightly firm when you bite into it).
If sauce becomes too thick, add a little more pasta water, it shouldn't be gluggy
Adding the salt to the water after it boils speeds up the boiling process and won't affect the flavour.
Always heat up your plates as pasta cools down fast.