About this recipe:A quick and delicious chicken dish with an Italian flavour.
2 chicken breast fillets, sliced
2 tablespoons olive oil
2 sticks of celery, finely sliced
1 medium onion, diced
2 cloves of garlic, chopped
175g (6 oz) pasta of your choice
Good sprinkle of dried or fresh Italian herbs
4 baby plum tomatoes, quartered
4 large sundried tomatoes packed in oil, sliced
6 black olives, halved
2 tablespoons flaked almonds
Salt and pepper
200ml (7 fl oz) water
2 dessertspoons of green pesto
50g (2 oz) wild rocket
Shavings of fresh Parmesan
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Method Prep:15min › Cook:15min › Ready in:30min
In a large pan or wok, brown the chicken in 2 tbsp olive oil. Add the celery, onion and garlic and cook for 5 to 10 minutes until softened, and the chicken is moist but not overcooked.
Add salad herbs, plum tomatoes, sundried tomatoes, olives, almonds and salt and pepper to the chicken mix, and stir fry for another 3 minutes. Pour in the water and continue to stir till most of the water is absorbed. Add the wild rocket to the chicken mix and quickly stir for a minute or so until the rocket is wilted.
Meanwhile, bring to the boil a large pan of water with a drop of olive oil, and cook the pasta for 8 minutes or until al dente. Drain the pasta and stir in the pesto.
Serve the pasta in 2 large bowls, add the chicken mixture on top and garnish with shavings of Parmesan.