Name: Creamy tomato chicken
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Ingredients: 375 gram (12 ounces) farfalle (bowtie) pasta; 4 chicken breast fillets (800g); 1 tablespoon olive oil; 250 gram (8 ounces) rocket (arugula); 1/4 cup loosely packed fresh basil leaves; 1/4 cup loosely packed fresh oregano leaves; 1 tablespoon olive oil; 150 gram (5 ounces) button mushrooms, sliced thinly; 1 teaspoon bottled crushed garlic; 400 gram (12½ ounces) canned crushed tomatoes; 1/2 cup (125ml) pouring cream

Creamy tomato chicken

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Serves 4

Prep

15M

Cook

15M

Total

30M

Ingredients

375 gram (12 ounces) farfalle (bowtie) pasta

4 chicken breast fillets (800g)

1 tablespoon olive oil

250 gram (8 ounces) rocket (arugula)

1/4 cup loosely packed fresh basil leaves

1/4 cup loosely packed fresh oregano leaves

1 tablespoon olive oil

150 gram (5 ounces) button mushrooms, sliced thinly

1 teaspoon bottled crushed garlic

400 gram (12½ ounces) canned crushed tomatoes

1/2 cup (125ml) pouring cream

Method

1.Cook pasta in a large saucepan of boiling water until tender; drain.

2.To make creamy tomato sauce; heat oil in a medium saucepan; cook mushrooms and garlic, stirring, until mushrooms are tender. Add tomatoes; simmer, uncovered, 5 minutes. Add cream; simmer, uncovered, 1 minute. Season to taste.

3.Cut chicken breasts in half horizontally. Heat oil in a large frying pan over high heat; cook chicken, in batches, 2 minutes each side or until cooked.

4.Serve chicken with pasta and rocket; drizzle with sauce, top with herbs.

Before starting this recipe, boil the kettle so you have boiling water ready to go into the saucepan to cook the pasta.
Note

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Ingredients

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