Preparation time is 5minutes
Cook time is 15minutes
Total time is 20minutes
Serve is for 4 people
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Difficulty level: 2 out of 4
5 Ingredients
Number of servings
4
- 500grams wholewheat penne
- 750grams Australian RSPCA approved fresh chicken breast fillets bulk tray
- 140grams pesto style stir through sauce green tomato
- 63grams sundried tomato strips
- 1tablespoons vegetable oil
Nutrition per serving
3480kJ / 828Cal
3480 Kilojoules or 828 Calories
40% of daily energy intake*
Protein
59.8grams
Fat
25.8grams
Carbs
82.5grams
Sugars
4.9grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 4
Cook pasta in a large saucepan of boiling, salted water according to packet instructions. Drain, reserving 1/2 cup cooking liquid. Return pasta to pan.
Step 2 of 4
Meanwhile, heat 1 tbs extra virgin olive oil in a large frying pan over medium-high heat. Cook chicken for 4 minutes on each side or until well browned and cooked through. Transfer to a chopping board and slice. Transfer to plate.
Step 3 of 4
Reduce heat to medium. Add reserved cooking liquid, sauce and tomato to pan. Cook, stirring, for 3 minutes or until sauce comes to a simmer.
Step 4 of 4
Add chicken and sauce mixture to pasta, tossing to combine. Divide pasta among bowls, season with pepper and serve.
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