Creamy Chicken Tomato Pasta Recipe
This easy, creamy chicken tomato pasta is ready in under 15 minutes! Tender chicken breast in a creamy tomato and her sauce, tossed through gluten free penne pasta!
Servings: 2 people
Equipment
Ingredients
- 200 g gluten free pasta ideally penne, fusilli or pasta shells
- 200 g cherry tomatoes halved
- 2 chicken breasts chopped into small chunks
- olive oil for frying
- 1 red onion finely chopped
- 2-3 tsp chopped garlic
- 1 tbsp dried oregano
- 1 tsp dried rosemary
- 1 vegetable stock pot
- 75 ml double cream
- 1 tbsp tomato puree
- 150 ml cold water
To serve:
- Fresh basil
- Parmesan cheese
Instructions
- Cook the pasta as per the pack instructions while you make the sauce. This is usually around 10-12 minutes in boiling, salted water.
- Heat the olive oil in a large frying pan, then add the chicken. Cook on a medium-high heat for 4-5 minutes until the chicken starts to brown.
- Add the onions, garlic, tomatoes, oregano and rosemary and fry for a further 3-4 mins on a medium heat.
- Next add the stock pot, tomato puree and 150ml cold water and simmer for 1 min, stirring to dissolve the stock pot.
- Pour in the double cream, stir well and keep on a very low heat until the pasta is done. Add the drained pasta, mix well and serve with some fresh basil and parmesan cheese.
Nutrition
Serving: 1 portion | Calories: 774kcal | Carbohydrates: 84g | Protein: 60g | Fat: 22g | Fiber: 4g | Sugar: 6g
