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!
3 people made this
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
Method Prep:15min › Cook:15min › Ready in:30min
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.
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.
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.