Use Penne pasta or browse the big variety of pasta at Thomas Dux Grocer!
Preparation 10 min; Cooking 15 min; Serves 4 - 1 red capsicum
- 4 La Ionica Chicken Breast Fillets
- 500g Penne or Pennoni Pasta
- 1 tbs olive oil
- 2 garlic cloves, crushed
- 250g punnet of cherry or grape tomatoes
- 100g baby bocconcini
- 1/3 cup pitted Kalamata olives
- 1/4 cup chopped basil
- Cut red capsicum in thick chunks and grill in oven until skin has blackened. Wrap in foil, set aside to steam for 5 minutes. Peel and cut into strips.
- Cook pasta in large pan of boiling, salted water until tender. Drain and keep warm.
- Meanwhile, cut chicken breast fillets into small strips, season with rock or sea salt and brown in pan until cooked through.
- Heat oil in a frying pan. Add garlic and tomatoes. Cook for 2 minutes. Add cooked chicken, capsicum, fresh bocconcini and olives. Toss over heat until just warmed through. Add basil and if you wish, drizzle with a little extra olive oil.
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