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Preparation time
10 minutes
Total time:
40 minutes
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Ingredients
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200 g Brie, frozen
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4 boneless chicken thighs
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To taste, salt and pepper
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45 mL (3 tbsp.) maple syrup
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125 mL (½ cup) lemon juice (about 2 lemons)
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15 mL (1 tbsp.) dried oregano
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1 package (500 g) fusilli
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6 sundried tomatoes in oil
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12 fresh basil leaves
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30 mL (2 tbsp.) lemon zest (about 2 lemons)
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60 mL (¼ cup) olive oil
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Directions
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Remove Brie from freezer and let sit at room temperature.
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Preheat oven to 160°C (325°F).
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Season chicken thighs with salt and pepper, drizzle with maple syrup and lemon juice, sprinkle with oregano, and bake for 20 to 30 minutes.
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Cook pasta according to package directions.
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In the meantime, finely chop dried tomatoes and basil leaves.
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The Brie should have had time to thaw. Rinse a sharp knife under hot water and use it to cut ½-cm (¼-in.) slices of Brie and then dice them.
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When pasta is cooked, drain it. Reserve about 125 mL (½ cup) of the cooking water. Place pasta in a large mixing bowl. Add dried tomatoes, basil, and lemon zest. Drizzle with olive oil and add reserved cooking water. Season with salt and pepper. Mix well.
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Remove chicken thighs from oven.
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Divide pasta into 4 shallow bowls. Place a chicken thigh in each one and garnish with diced Brie.
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