Chicken and tomato penne
You can’t go past this winning combination of chicken and tomato – plus, it will take you no time at all to throw together.
Serves: 4
Ingredients:
- 350g dried penne pasta
- 2 skinless and boneless chicken breasts, diced
- 300g cherry tomatoes, halved
- 1 can diced tomatoes
- 1 onion, sliced
- 4 cloves garlic, finely sliced
- 2 tablespoon extra-virgin olive oil
- Salt and pepper, to season
- Fresh parsley, to garnish
Method:
1. Bring a large pot of salted water to boil. Add pasta and cook for eight to 10 minutes or until al dente. Drain.
2. Heat one tablespoon of oil in frying pan over medium. Season diced chicken breasts with salt and pepper and cook chicken until golden brown. Transfer to plate and set aside.
3. In same pan, add remaining oil and add garlic and onions. Cook for five minutes or until translucent. Reduce heat and add canned tomatoes. Simmer until sauce thickens.
4. Add chicken, pasta and cherry tomatoes into pan. Mix all ingredients together and heat through. Garnish with fresh parsley and serve.
Related links:
Chunky chicken and vegetable soup