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  • 1 tbsp balsamic vinegar
  • 10g basil
  • 1 brown onion
  • 150g conchiglie
  • 250g diced chicken breast
  • 2 garlic cloves
  • 40g Italian hard cheese
  • 3 tomatoes
  • • 1 chicken stock cube


  1. Boil a kettle. Heat a large, wide-based pan (preferably non-stick) with a drizzle of olive oil over a medium-high heat. Once hot, add the diced chicken with a pinch of salt and pepper and cook for 5 min or until cooked through. Once done, transfer the cooked chicken to a plate and reserve the pan
  2. Meanwhile, add the conchiglie to a pot of boiled water with a large pinch of salt and bring to the boil over a high heat. Cook the conchiglie for 8-10 min or until cooked with a slight bite. Once done, drain the conchiglie
  3. Meanwhile, peel and finely chop the onion. Return the reserved pan to a medium heat with a drizzle of olive oil. Once hot, add the chopped onion with a pinch of salt and cook for 6-8 min or until softened
  4. Meanwhile, re-boil a kettle. Peel and finely chop (or grate) the garlic. Dice the tomatoes. Dissolve the chicken stock cube in 200ml boiled water 
  5. Chop the basil finely, including the stalks. Grate the Italian hard cheese. Once softened, add the chopped garlic to the onion and cook for 1 min. Add the diced tomatoes and cook for 1 min further
  6. Return the cooked chicken to the pan with the chicken stockchopped basil and balsamic vinegar. Add the drained conchiglie and season with a generous pinch of salt and pepper. Give everything a good mix up and cook for 1-2 min or until the sauce begins to stick to the pasta – this is your tasty chicken & basil pasta
  7. Serve the tasty chicken, tomato & basil pasta topped with the grated Italian hard cheese. Enjoy!
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