Farfalle with chicken, asparagus and tomatoes
9
Points®
Total time: 20 min • Prep: 10 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
This simple summer pasta bursts with fresh flavour and is equally delicious with added haloumi cheese for extra flavour!
Ingredients
Dry pasta
320 g, (farfalle - bow tie)
Skinless chicken breast
400 g, cut into 1cm slices
Olive oil
2 tsp
Asparagus
2 bunch(es), trimmed, cut into 3cm pieces
Cherry tomatoes
250 g, halved
Garlic
2 clove(s), thinly sliced
Vegetable stock
¼ cup(s), (60ml)
Green shallot(s)
2 individual, thinly sliced
Fresh basil
⅓ cup(s)
Oil spray
1 x 3 second spray(s)
Instructions
1
Cook the pasta in a large saucepan of boiling salted water, following packet instructions, or until just tender. Drain. Return pasta to the pan.
2
Meanwhile, lightly spray a large non-stick frying pan with oil and heat over medium-high heat. Cook chicken, in batches, for 1–2 minutes each side or until golden and cooked through. Remove from pan and cover to keep warm.
3
Heat oil in same frying pan. Cook asparagus, tomatoes and garlic, stirring, for 2–3 minutes or until asparagus is just tender and tomatoes have softened. Add stock and cook for 1 minute.
4
Add vegetable mixture, green shallots, basil and chicken to the pasta. Toss gently to combine. Season with freshly ground black pepper. Serve.
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