Ingredients

4 chicken breasts cut into chunks

1 small red onion or 3 shallots finely chopped

2 cloves of garlic, crushed

70g sun-dried tomatoes (plus oil from the jar), finely chopped

2 tbsp sun dried tomato puree

150ml Double cream

250ml Chicken Stock

½ tsp Oregano

Chilli flakes to taste

40g Parmesan Cheese, grated

Basil

250g Glutafin Gluten Free Penne or Fusilli

Method

1. Heat 2 tbsp of the sundried tomato oil in a large pan or frying pan with a lid and fry the chicken for 8-10 minutes until browned all over. Remove from the pan and set aside
2. Drizzle the remaining 1 tbsp sundried tomato oil into the pan and reduce the heat to medium-low. Fry the onion or shallots for 5 mins until softened but not golden. Stir in the garlic and cook for another minute before adding the sundried tomatoes, chilli and oregano, stirring well.
3. Add the chicken back to the pan, then pour over the cream and chicken stock, and season well. Put the lid on the pan and cook on medium-low for about 20 mins, until the chicken is cooked through and the sauce has thickened a little. Meanwhile, cook the pasta according to the instructions on pack.
4. Stir in the parmesan, and scatter over some torn basil leaves.

Not Suitable for freezing