Pappardelle is the widest of the ribbon pastas. If you can’t find it, tagliatelle or linguine will work equally well. Chicken, cherry tomatoes and rocket complement each other beautifully in this quick pasta dish that is perfect for summer.
15 minutes prep time
15 minutes cook time
2 tablespoons IGA Signature Australian olive oil
1 red onion, halved and thinly sliced
2 cloves garlic, crushed
450 g skinless chicken breast, cut into 2 cm cubes
400 g cherry tomatoes, halved
400 g pappardelle
150 g rocket
salt and freshly ground black pepper
1 Cook sauce: Heat oil in a frying pan with a lid. Add onion and garlic; cook gently 2 minutes. Add chicken and stir-fry over medium heat until lightly coloured. Reduce heat slightly and stir in tomatoes. Cover pan and simmer, stirring occasionally, 8–10 minutes or until tomatoes are very soft and chicken is cooked through. 2 Cook pasta:While sauce is simmering, cook pappardelle in a large saucepan of salted boiling water, following packet instructions. Drain. 3 Serve: Stir rocket into sauce and season to taste. Transfer pasta to a large warmed serving bowl. Spoon over sauce and toss gently to combine thoroughly. Serve immediately.
Each serving provides:
• 2582 kJ
• 36 g protein
• 20 g fat of which 4 g saturates
• 73 g carbohydrate
Capers, bacon, pancetta, olives, cheese and many canned ingredients (including tomatoes, anchovies and tuna) can be quite salty. If using such ingredients in a pasta sauce, don’t add extra salt during cooking. Taste the finished sauce, then adjust the seasoning if necessary.