This dish is the younger sibling dish to our Rustic Italian Beef Pasta, with its milder flavour and a hint of Italy and Tuscany.
The herbs are subtle, and for a pasta dish it's incredibly light on your stomach. Served with some crusty bread to soak up that amazing creamy sauce, it's a recipe you could use to impress all your friends at an Italian feast!
Prep 10 min // Cook 30 min
2 large chicken breast fillets sliced into thin strips (You can use thigh fillets if you prefer)
1 onion diced
5 cloves garlic crushed
3 cups uncooked macaroni (or any short pasta)
1 cup cherry tomatoes halved
1 carrot grated
1/2 zucchini grated
1/2 red capsicum diced
1/3 cup Passata
1/2 cup liquid chicken stock
1/4 cup white wine
1 cup fresh mixed herbs diced (I used continental parsley, basil, oregano, rosemary)
1 long red chilli de-seeded and diced
1 cup cooking cream
1/3 cup fresh grated Parmesan cheese
Salt and pepper to taste
Add 2 tbs oil to the pan and heat. Add garlic, onion, and chilli to the pan and cook until fragrant.
Add chicken and brown for 2 minutes.
Add carrot, zucchini and wine and let the wine reduce by 2/3.
Add all the remaining ingredients except the Parmesan cheese and stir to combine. Reduce heat to a low simmer and cover pan with a lid.
When the chicken and pasta is cooked, stir in the Parmesan and season with salt and pepper.
Serve immediately with crusty bread.