2 chicken breast fillets, cut into bite-sized pieces
1 onion, chopped
2 cloves garlic, finely chopped
6 medium tomatoes, coarsely chopped
salt and pepper, to taste
8 leaves fresh basil, cut into fine strips
500g spinach linguine
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Method Prep:10min › Cook:30min › Ready in:40min
In a deep frying pan fry the chicken for about 7 minutes until no longer pink in the middle. Remove the chicken from the pan and set aside.
Add onion to the same pan and cook and stir for a few minutes until soft. Add garlic and fry quickly until fragrant. Add tomatoes and continue stirring occasionally, until tomatoes start to break down. Season with salt and pepper to taste and add half of the basil. Cover and simmer over a low heat.
While the sauce is simmering, cook linguine according to the instructions on the packet in a large saucepan with lightly salted water until al dente. Drain.
Return chicken to the pan and heat through. Add linguine and toss. Drizzle with some olive oil and garnish with fresh basil.