Chicken & Tomato Pasta Back

Chicken & Tomato Pasta

Time: 20-30 mins

Serves: 2

  • 1 Can Roma Chopped Tomatoes
  • 1 Chopped Onion
  • 2 cloves garlic, minced
  • Maldon Salt
  • Pinch of Goodalls Oregano
  • 1 cup milk
  • 1/2 double cream
  • 2 cups cooked chopped chicken breast
  • 50 grams Roma Fusilli Pasta
  • ½ Cup of Grated Mature Cheddar (optional)
  • Spinach (optional)
  • Handful black olives (optional)
  • Fresh basil
  1. Bring a large pot of lightly salted water to a boil. Boil pasta for 8 to 10 minutes, or until al dente. Drain.
  2. While the pasta is cooking, heat oil, adding garlic and onion into a frying pan.
  3. After a few minutes, add the chicken and cook until chicken is golden brown.
  4. Then, add tomatoes and oregano (Pinch of Maldon Salt for taste). Remain on heat with constant stirring.
  5. After 2-3 minutes, reduce heat, add cream & milk, and simmer for 10-12 minutes.
  6. Add the spinach and cheese and keep on heat for a couple of minutes.
  7. Pour onto pasta and toss, adding Olives if required. Sprinkle with fresh basil to finish.
  8. Serve with a glass of Wolf Blass Chardonnay Pinot Noir.

Featured Products

  • Chopped Tomatoes

  • Fusilli Pasta

  • Oregano

    Goodall’s of Ireland
  • Wolf Blass Chardonnay Pinot Noir