Ingredients
2 Tbsp (30ml) oil
3 rosemary sprigs
4 crumbed chicken breast steaks
1 onion, chopped
4 garlic cloves, chopped
400g cherry tomatoes
1 tsp (5ml) chilli flakes
1 cup (250ml) chicken stock
400g penne pasta, cooked
salt
Method
- Heat oil in a saucepan over high heat.
- Add the rosemary sprigs and cook for 30 seconds. Remove the rosemary, add the chicken steaks, and cook for 10 minutes or until cooked. Set aside.
- Add the onion, garlic and salt. Fry until the onions are soft and translucent.
- Add the tomatoes and chilli and cook for 3 minutes.
- Pour in the stock and bring to a boil. Reduce.
- Add the cooked penne, season with salt and toss.
- Serve penne with chicken and rosemary.
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