Tomato Chicken Pasta

This simple chicken pasta is some of my proudest work, a simple but lovely blend of seasoning that creates a rich tomatoey sauce coating your pasta and tender chicken thigh.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Bring a saucepan of water to the boil and add your fusilli pasta to the pan, leave on high heat. Ensure there is enough water in the pan as the pasta continues to absorb it.

Step 2

Dice your chicken thigh fillets into chunks. The size doesn't matter too much, but small enough that it cooks through quickly.

Step 3

Heat some oil in a pan on medium-high heat. Once hot, add your chicken, garlic paste, 1/2tsp crushed chillies and 1tsp of mixed herbs with salt and pepper

Step 4

Chop your onion into small pieces. Once the chicken is no longer externally pink and the onion to the pan. Cook and stir for a few minutes

Step 5

Lower the heat to medium and add your Passata and tomato puree. Stir to combine. (Keep an eye on pasta, it's ready once it's lost all toughness and is soft).

Step 6

Grate the cheddar cheese in prep. Then add the remaining mixed herbs, crushed chillies and white wine vinegar to your tomato chicken and stir.

Step 7

Once the pasta is done, drain using a colander, then stir into tomato chicken to combine.

Step 8

Serve your pasta with a sprinkle of grated cheddar.