Thursday, January 27, 2011

Olive and chicken pasta : Wk55/4

Serves 4 : Very easy : Quick
240gm small pasta shells

1 onion, thinly sliced
1-2 garlic cloves, crushed
3 skinless chicken breast fillets, cut into bite-size pieces
1 x 400gm tin chopped tomatoes
2 tsp chicken stock powder
1 tsp dried mixed herbs
12 pitted green olives, sliced

Cook the pasta in lightly salted boiling water until al dente.
Drain and keep warm.

Spray a pan with non-stick cooking spray.
Dry fry the onion until it softens and begins to go golden brown.
Add the garlic and chicken to the pan and stir well.
Stir fry until the chicken is ‘sealed’.
Now add the tomatoes, stock powder and mixed herbs and stir well to combine.

Cover and simmer for 20 minutes until the chicken is cooked through.
Add the olive slices.

Serve the chicken over the pasta shells, with a green salad if desired.

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