From the sensational seasoning on the tomatoes to the chicken combined with the garlic noodles this dish is simple yet extraordinary. The aroma of fresh basil after you slice it will make your mouth water in anticipation of this dish.
Our Photography Process
To light these images we used a long lens and a shallow depth of field to focus on the front of the product and make sure out background was entirely out of focus. The oil within our recipe helped to keep the pasta looking juicy and delicious. Our main light comes from the left, Shooting a single light through a Large diffusion sheet, The soft light helps to make a fairly even light even thought it still brings beautiful shadows. The highlights are cast by two light sources with grids, one is located in the back left and the other is in the back right. This keeps the highlights we see on our chicken and tomatoes looking rich in sauce. The lighting process is then followed by a white fill card in the front right to help our bowl lighten any dark shadowing happening under our bowl enough to keep our overall image bright and help the vibrant color of the fresh tomatoes and Basil.
Chicken Margherita Pasta Recipe
This is a must try dish with rich and fresh Italian flavor. If you can boil water and use a knife, you can look like a pro with this recipe serves 4.
4 Plump Tomatoes (diced Small)
1 Clove Garlic (Finely Chopped)
5 Tablespoons Extra-Virgin Olive Oil
1/2 tbsp of red Pepper Flakes
1 tablespoon balsamic vinegar
1 Cup Basil Leaves (Sliced into ribbons)
1lb Chicken Breasts (Boneless Skinless)
8oz Spaghetti (dry)
Salt and Black Pepper (to taste)
8oz Mozzarella (fresh)
2 tbsp Parmesan
Step 1 Tomatoes :
Add the tomatoes, garlic, 3 tablespoons extra-virgin olive oil, red pepper flakes, basil and balsamic vinegar to a bowl. Season with salt and pepper. Let sit at room temperature.
Step 2 Pasta :
Cook Pasta in a large pot of boiling salted water according to packaging instructions. Drain the pasta while reserving 1/2 cup of pasta water.
Step 3 Chicken :
Heat 2 tablespoons extra-virgin olive oil in a large sauté pan and sauté the chicken; 4 minutes per side. Transfer chicken to a plate to cool, then slice.
Step 4 Mix It :
Combine the drained pasta and tomatoes in a pan. Add reserved pasta water as needed to help coat all of the pasta with sauce.
Step 5 Final Touches :
Transfer spaghetti to a serving bowl and toss with mozzarella, and basil; season with salt and black pepper and top with chicken.