Spicy Chicken Pasta

4 Servings

Ingredients:

2 tbsp olive oil

300gr chicken breasts, diced into bite sized cubes

1 shallot, finely chopped

2 cloves of garlic, finely chopped

10cl dry white wine

100gr sundried tomatoes, finely chopped

800gr arrabbiata tomato sauce

1 heaped tbsp double cream

6 leaves of basil, torn

Freshly sliced basil, to serve

Parmesan, to serve

Sliced olives, to serve (optional)

400 gr spaghetti pasta

Instructions:

Place a large pot of water to boil a generous pinch of salt. This is for your pasta, which you will cook according to the packet instructions, once boiling.

Meanwhile, create your sauce by heating 2 tbsp olive oil in a pot over low heat.

Add the shallots & fry for 2 minutes, until just beginning to soften.

Add the chicken & fry a further 3-4 minutes until cooked on all sides.

Add the wine & raise heat to medium high.

Simmer for 2 minutes to remove the alcohol.

Add the arrabbiata sauce, the sundried tomatoes & garlic.

Lower the heat to medium low & simmer, uncovered for 10 minutes.

Reduce the heat to low & add the cream. Simmer a further 3 minutes or until chicken is cooked through.

Turn off the stove, add the basil, stir well & cover with a lid.

By this time your pasta should be done.

Serve a portion of pasta with a ladle of sauce poured over.

Add more fresh basil over the top, a generous sprinkle of parmesan & the sliced olives, if desired.

Enjoy!