Creamy Chicken Tomato Pasta
Ingredients
Chicken - Thighs 4
Tomato 2
Tomato - Sundried 80 g
Peppers - Red Roasted 100 g
Basil 30 ml
Stock-Vegetable 50 ml
Cream - heavy 80 ml
Pasta - Bow Tie 200 g
Salt and Pepper 1 to taste
Preparation
1. Put water for pasta on to boil. When boiling add the pasta.
2. Cube the chicken.
3. Put a frying pan on a medium low burner, add oil and the the chicken. Brown and cook the chicken, stirring frequently.
4. Meanwhile slice the sun dried tomatoes and roasted red pepper into strips.
5. Slice then chop the regular tomato.
6. Chop the basil.
7. When the chicken is cooked remove from the pan, drain excess fat. Add the tomatoes, pepper and basil. Cook 5 minutes.
8. Add the stock and return the chicken. Cook another 5 minutes.
9. Add the cream and heat through.
10. Drain the pasta.
11. To serve put pasta in a bowl and top with the creamy chicken tomato sauce.
2. Cube the chicken.
3. Put a frying pan on a medium low burner, add oil and the the chicken. Brown and cook the chicken, stirring frequently.
4. Meanwhile slice the sun dried tomatoes and roasted red pepper into strips.
5. Slice then chop the regular tomato.
6. Chop the basil.
7. When the chicken is cooked remove from the pan, drain excess fat. Add the tomatoes, pepper and basil. Cook 5 minutes.
8. Add the stock and return the chicken. Cook another 5 minutes.
9. Add the cream and heat through.
10. Drain the pasta.
11. To serve put pasta in a bowl and top with the creamy chicken tomato sauce.
