• 500g chicken breast fillets, sliced
• 1 tsp each Italian dried herbs and dried chilli flakes
• 1 onion, thinly sliced
• 4 garlic cloves, crushed
• 1 tblsp tomato paste
• 500g jar tomato pasta sauce
• 2½ cups small pasta shells
• ⅓ cup sun-dried tomato strips in oil, drained
Heat 2 tsps of olive oil in a large, deep non-stick frying pan over a medium to
high heat. Toss chicken with herbs and chilli flakes, add to pan. Cook for 4 to 5 minutes, or until lightly browned. Transfer chicken to plate, set aside.
Heat a further 2 tsps olive oil in the same pan. Add onion and garlic, and cook for
5 minutes. Stir in tomato paste, pasta sauce, pasta and 2 cups water. Bring to a boil, reduce heat to medium to low. Cover and simmer for 12 to 15 minutes, or until pasta is al dente.
Return chicken to pan and cook, uncovered, for a further 5 minutes, or until the chicken is cooked through. Stir through the sun-dried tomatoes and season to taste. Serve with a rocket, red onion and parmesan salad on the side. Garnish with fresh basil leaves, if desired.