Chicken, Tomato & Basil Pasta
Dig out the picnic blanket and venture outside with this quick and tasty dish. Perfect when served hot or cold.
Egg-free
Nut-free
Ingredients
200g conchiglie pasta
2 tbsp olive oil
1 onion, chopped
2 garlic cloves, crushed
4 tomatoes, deseeded and diced
1 cooked chicken breast, diced
150ml chicken stock
3 tbsp fresh basil, chopped
1 tsp sweet balsamic vinegar
50g Parmesan cheese, grated
2 tbsp olive oil
1 onion, chopped
2 garlic cloves, crushed
4 tomatoes, deseeded and diced
1 cooked chicken breast, diced
150ml chicken stock
3 tbsp fresh basil, chopped
1 tsp sweet balsamic vinegar
50g Parmesan cheese, grated
Method
- Cook the pasta according to the packet instructions and drain.
- Heat the oil in a saucepan. Add the onion and fry until soft. Add the garlic and tomatoes and fry for 1 minute. Add the chicken, stock, basil, balsamic vinegar and stir in the pasta. Toss over the heat and season.
- Remove from the heat and add the cheese.
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