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  • 1 small chicken breast, skin on

  • 60g linguine

  • 1egg

  • 1 spring onion

  • 50g peas

  • 1 plum tomato, chopped

  • Pinch of cinnamon

  • Splash of soy sauce

  • 600ml chicken stock

  • 50g butter

  • Salt and pepper


  • 1.

    Poach chicken breast in the stock for 2 minutes.

  • 2.

    Cook the linguine according to the instructions on the packet. Beat the egg then add to the linguine.

  • 3.

    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.

  • 4.

    Stew the peas and spring onions in butter and add the chopped tomato.

  • 5.

    Pour the linguine into an omelette pan and cook. Flip it to brown on both sides.

  • 6.

    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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