Thursday, 2 April 2015

A Simple Chicken and Pasta Dish

3 chicken breasts, skinned and cubed
1 onion peeled and chopped finely
Half a tube of tomato puree
1 tin of good quality chopped tomatoes such as Napolina
Heaped teaspoon of oregano
Heaped teaspoon of Provencal herbs
A bag of penne pasta, or fusilli
1 teaspoon of salt
Freshly ground black pepper
A little oil to fry

Heat the oil in a large frying pan or big saucepan.
Saute the onion until transparent.
Add the chicken and seal for a couple of minutes.
Stir in the tomato puree and cook through for a minute.
Add sufficient water to cover the chicken and onion, the tinned tomatoes, herbs, salt and pepper.
Leave to simmer for about 20 minutes until the sauce thickens a little.

Meanwhile boil a large pan of water with a splash of salt and cook the pasta according to the packet instructions.

Drain the pasta and add to the tomato and chicken sauce.  Mix together and serve with a side salad and crusty bread.

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