Pan-Fried Pasta Chicken And Carrots
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
◆ 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