Cook's South African Roast Chicken with Tinapa Pasta

Cooking Time :
30 mins
Serving Pax :
3 servings
See The Recipe
Cook’s Flavor Origins South African
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Ingredients

South African Roast:

  • ½ Cook’s South African Roast
  • 1 Tbsp Olive oil

‍Pasta:

  • 1L Water
  • 2 Tbsp Olive oil
  • 1 Tbsp Salt
  • 2 cups Pasta
  • 3 Tbsp Olive oil
  • 2 Tbsp Butter
  • 1 Tbsp Garlic (minced)
  • ½ cup Dried Tinapa (flaked)
  • 3 Tbsp Parmesan cheese
  • Salt (to taste)
  • Pepper (to taste)

‍Sauce:

  • 1 Tbsp Sun-dried Tomatoes
  • ½ Squeezed Lemon
  • 1 ½ Tbsp Minced Parsley
  • 1 Tbsp Olive Oil
  • Salt (to taste)
  • Pepper (to taste)

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Instructions

For Cook’s South African Roast:

  1. Coat Cook’s South African Roast with olive oil.
  2. Grill each side for 6 minutes before placing it in a preheated oven at 450F (232 C) for 10 minutes, or until fully cooked.

‍For Pasta:

  1. Boil until cooked  Set aside.
  2. Saute garlic in a heated pan with oil and butter until fragrant.
  3. Throw in your dried tinapa and add the cooked pasta. Toss well.

‍For Sauce:

  1. Mix together lemon juice and sun-dried tomatoes.
  2. Add salt and pepper to taste, then add parsley.

For plating:

  1. Top with parmesan cheese and cooked South African Roast Chicken.

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