Pappardelle with Chicken and Cherry Tomatoes

    30 min

    Bite-sized pieces of chicken cook in record time and go beautifully with sweet cherry tomatoes and pappardelle, a wide ribbon pasta, tossed with peppery rocket for a fresh flourish. Delicious!

    5 people made this

    Serves: 4 

    • 2 tbsp olive oil
    • 1 red onion, halved and thinly sliced
    • 2 garlic cloves, crushed
    • 4 skinless chicken breast fillets, about 450g total weight, cut into 2cm cubes
    • 400g cherry tomatoes, halved
    • 400g pappardelle
    • 150g rocket

    Prep:15min  ›  Cook:15min  ›  Ready in:30min 

    1. Heat the olive oil in a frying pan or sauté pan with a lid. Add the onion and garlic, and cook gently for 2 minutes. Add the chicken and stir-fry over a medium heat until lightly coloured. Reduce the heat slightly and stir in the tomatoes. Cover the pan and cook, stirring occasionally, for 8-10 minutes or until the tomatoes have become very soft and the chicken is cooked through.
    2. While the sauce is simmering, cook the pasta in a pan of salted boiling water for 8-10 minutes, or according to the pack instructions, until tender with a bite at the centre. Drain.
    3. Stir the rocket into the sauce and season to taste. Tip the pasta into a warmed serving bowl. Spoon over the sauce and toss gently to combine thoroughly. Serve immediately.

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