This is a superb dish that's full of flavour, can be prepared in under 30 minutes and perfect for sharing with friends and family!
Serves 4
You will need:
2 chicken breasts, skin and bone removed and cut into cubes
4 shallots, peeled and sliced thinly
1 tin or carton of creamed or chopped tomatoes
1 chicken stock cube
1tsp paprika
1 sprig chopped parsley
Half a tsp celery salt
Salt and pepper to taste
Olive oil for frying
400g pasta of your choice, I used Trottole which is curly and looks lovely
Some parmesan shavings to finish
1 courgette and 2 large mushrooms, both diced into small pieces
Preparation:
Heat about 2 tbsp of olive oil in a large saucepan and add the sliced shallots. Cook until soft then add the chopped chicken. Cook until the chicken has turned white on the outside.
Add the tomato sauce, stock cube and seasonings. Stir well and turn the heat right down. Allow to simmer for about 15 minutes whilst you cook your pasta.
Fill a large pot with boiling water, bring to the boil, add salt and then your pasta. Cook until Al dente or how you like it!
Throw the chopped parsley into the tomatoey chicken and stir. the sauce should be nicely thickened now!
Heat a little more olive oil in a frying pan on high and add the finely diced courgettes and mushrooms. Sautee until browned then add to the tomatoey chicken.
Drain the pasta and mix into the sauce. Serve with shavings of parmesan and love!
