Poach chicken breast in the stock for 2 minutes.
Cook the linguine according to the instructions on the packet. Beat the egg then add to the linguine.
Take the chicken out of the stock and cut in half horizontally. Sprinkle the skin with cinnamon and cook in butter, skin side down. Add soy and a bit of the stock to finish.
Stew the peas and spring onions in butter and add the chopped tomato.
Pour the linguine into an omelette pan and cook. Flip it to brown on both sides.
Turn the linguine cake onto a plate then place the pieces of roasted chicken breast on top. Garnish with the peas and spring onions and finish with the juices from the pan.
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