Mediterranean-style chicken tenderloin
Mediterranean-style chicken tenderloin

Mediterranean-style chicken tenderloin 25' 2


  • 250g Orzo medium pasta in the form of rice Melissa Primo Gusto
  • 200g chicken tenderloin
  • 1 can of chopped tomatoes Melissa Primo Gusto
  • 1 onion
  • 50ml cream
  • 30g parmesan cheese
  • Pomace olive oil Melissa Primo Gusto
  • 3 cloves of garlic
  • ½ bunch of basil
  • Salt, pepper
  • Sweet pepper spice
  • Herbes de Provence


1. Cook pasta according to package instructions.

2. Rub the chicken tenderloin with salt, pepper, pepper and herbs. Heat the olive oil in a frying pan and fry the meat.

3. Reduce the heat and add the chopped onion, garlic and strips of dried tomatoes.

4. When the onion is soft, remove the meat and add drained can of chopped tomatoes. If necessary, add a bit of oil from the dried tomatoes. Heat for a moment.

5. Put the tomatoes and onions onto a separate plate, and toss the pasta into the frying pan. Pour in the cream, and after a minute of heating, add the fresh basil.

6. Arrange the pasta and vegetables on a plate and place the chicken tenderloin on top. For extra flavour, sprinkle the dish with grated Parmesan cheese.

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