Servings:

Serves 4

Level of difficulty:

Intermediate

Ingredients

4x chicken breasts (sliced)
500g cherry tomatoes (halved)
248ml double cream
3x garlic cloves (chopped)
2x onion (chopped)
150g parmesan (grated)
2xtbsp tomato puree
2x wine glasses white wine
1xtbsp dried oregano
1x 25g basil (seperate leaves and chop stalks)
zest of one lemon
400g pasta (fusilli)

Method

Sweat garlic and onion on medium heat for about 20 minutes without colouring.

Put pan of salted water on hob, add pasta when boiling.

Add basil stalks, oregano and chicken, cook chicken through turn heat up high, add white wine and burn off alcohol.

Turn heat back down to medium, add tomatoes and tomato puree. Cook on medium heat about 15 minutes.

Turn heat off, add cream, lemon zest and half the parmesan, remove from heat.

Mix chicken sauce through the pasta, serve with shredded basil leaves and parmesan on top