This meal of seared chicken and fregola sarda with salsa verde, corn and tomato, was very tasty. The fresh corn added a nice crunch texture to the fregola sarda pasta. The chicken was topped with a fresh salsa verde made with parsley, garlic paste, capers, and parmesan cheese.
The recipe called for boneless skin-on chicken breasts, but I had 4 boneless skinless chicken breasts, so have chicken left over.
4 Stars
Made: August 39, 2016
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