Rustic Italian Chicken

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


  1. Add 2 tbs oil to the pan and heat. Add garlic, onion, and chilli to the pan and cook until fragrant.

  2. Add chicken and brown for 2 minutes.

  3. Add carrot, zucchini and wine and let the wine reduce by 2/3.

  4. 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.

  5. When the chicken and pasta is cooked, stir in the Parmesan and season with salt and pepper.

  6. Serve immediately with crusty bread.

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