This hearty chicken dish is cooked with lots of vegies and fresh flavoursome herbs.
Ingredients (serves 4):
- 350g dried macaroni pasta
- 1 tbs olive oil
- 650g chicken breast fillets, cut into 4cm pieces
- 1 celery stick, trimmed, thinly sliced
- 1 carrot, peeled, thinly sliced
- 125g (1/2 cup) bought roasted red capsicum
- 2 sprigs fresh rosemary
- 80ml (1/3 cup) white wine
- 1 x 400g btl Barilla Olive Pasta Sauce
- 125ml (1/2 cup) water
- 1/4 cup chopped fresh continental parsley
- 50g (1/3 cup) coarsely grated parmesan
- 20g butter
Directions:
- Cook the pasta in a large saucepan of salted boiling water following packet directions or until al dente. Drain and return to the pan.
- Meanwhile, heat the oil in a large non-stick frying pan over high heat. Season the chicken with salt. Add to the pan and cook for 2 minutes each side or until browned. Transfer to a plate. Add the celery and carrot to the pan and cook, stirring, for 1 minute or until the vegetables are just tender.
- Add the capsicum, rosemary and wine to the pan and cook for 1 minute or until the wine reduces slightly. Add the chicken, pasta sauce and water, and cook for 5 minutes or until the chicken is cooked through. Stir in three-quarters of the parsley.
- Add the parmesan and butter to the pasta and toss to combine. Divide among serving plates. Top with the chicken mixture and the remaining parsley. Serve immediately.
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