Shell Pasta with Chicken, Olives and Tomatoes
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Ingredients
- 6 boneless, skin-off chicken thighs, sliced into 1cm-wide strips
- sea salt and ground pepper
- 2 tablespoons olive oil
- 2 cloves garlic, crushed
- ¼ teaspoon dried chilli flakes, or more to taste
- 4 anchovy fillets, chopped (I used Ortiz)
- ½ cup packed basil leaves, roughly chopped
- 1 cup black olives
- 2 tablespoons capers
- 2 tablespoons tomato paste
- 2 x 400ml tins crushed Italian tomatoes
- 400 grams dried pasta shells
To serve
- large handful rocket
- parmesan for grating
Instructions
8 steps
- 1
Season the chicken with salt and pepper.
- 2
Heat the oil in a large sauté pan and cook the chicken until lightly golden and fully cooked.
- 3
Remove with a slotted spoon, place in a dish and cover to keep warm.
- 4
Add the garlic, chilli, anchovies and basil to the pan and cook for 1 minute.
- 5
Add all the remaining ingredients and simmer for 10 minutes until reduced and thickened.
- 6
Return the chicken and any juices to the pan, stir together and simmer gently until the chicken is hot.
- 7
Cook the pasta according to the packet instructions.
- 8
Drain the pasta then divide among warm bowls. Spoon over the chicken and sauce then add a pile of rocket and a good grating of parmesan.
Progress
0 / 8 steps
