Pan-Fried Pasta Chicken And Car­rots

My Weekly - - Cookery -

IN­GRE­DI­ENTS (Serves 4)

◆ 450g penne

◆ 2tbsp olive oil

◆ 2 skin­less chicken breasts, cut into small dice

◆ 1 spring onion, sliced

◆ 2 car­rots, peeled and diced

◆ 100ml chicken stock

◆ 1 hand­ful oregano leaves, to gar­nish

◆ Salt

◆ Freshly ground black pep­per

1Cook penne in a large saucepan of salted, boil­ing wa­ter un­til al dente, about

10 min­utes usu­ally. In the mean­time, heat the olive oil in a large sauté pan set over a mod­er­ate heat un­til hot.

2Add the chicken and some salt and pep­per to taste to the pan, sautéing un­til golden and cooked through, about 7- 8min; add the spring, onion, car­rots and stock af­ter 4-5min.

3Drain the pasta when ready. Add im­me­di­ately to the chicken and warm over a low heat for 1-2min, stir­ring thor­oughly. Sea­son to taste with salt and pep­per. When ready to serve, di­vide be­tween bowls and gar­nish with oregano leaves.

502 CALO­RIES PER SERV­ING

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