Speedy tomato, chicken and olive pasta
A flavourful, budget-friendly chicken pasta. The rich tomato and olive sauce make this simple penne pasta a dish to remember.
Ingredients
- 500g penne pasta
- 2 tbs extra virgin olive oil
- 500g chicken breast fillets, thinly sliced
- 1 brown onion, finely chopped
- 3 garlic cloves, crushed
- 1/4 bunch continental parsley, stems and leaves separated, stems finely chopped
- 700g passata
- 1/4 cup whole kalamata olives, drained, deseeded, halved
Method
- Cook pasta in a saucepan of boiling water according to packet instructions. Drain, reserving 1/2 cup cooking liquid.
- Meanwhile, heat half the oil in a large, deep frying pan over medium-high heat. Cook chicken, stirring, for 4 minutes or until browned. Transfer to a plate.
- Heat remaining oil in same pan over medium heat. Cook onion, stirring, for 4 minutes or until softened. Add garlic and parsley stems and cook, stirring, for 1 minute or until fragrant. Add passata and olives and bring to the boil. Reduce heat to medium and simmer, uncovered, for 4 minutes or until mixture thickens slightly.
- Add chicken, pasta and reserved cooking liquid to pan and cook, stirring, for 2 minutes or until heated through. Divide among bowls, sprinkle with parsley leaves and season with pepper. Serve.
