Ingredients
- 500 g (1 lb 2 oz) rigatoni
- 1 tablespoon olive oil
- 4 boneless, skinless chicken breasts, thinly sliced
- 4 ripe tomatoes, diced
- 150 g (5 1/2 oz/1 cup) sun-dried tomatoes in oil, thinly sliced
- 2 tablespoons sun-dried tomato paste (concentrated purée)
- 1 handful small basil leaves
- 300 ml (10 1/2 fl oz) pouring (whipping) cream
- 200 ml (7 fl oz) chicken stock
Method
1. Cook the pasta in a large saucepan of rapidly boiling salted water until al dente. Drain well and return to the pan to keep warm.
2. Meanwhile, heat the oil in a deep frying pan and cook the chicken over high heat for 1-1 1/2 minutes on each side, or until browned and cooked through. Remove from the pan and keep warm.
3. Return the frying pan to the heat and add the tomato, sun-dried tomato, tomato paste and half the basil leaves. Cook over medium heat for 5 minutes, or until the tomato starts to soften. Stir in the cream and chicken stock and bring to the boil, stirring constantly.
4. Reduce the heat and return the chicken to the pan. Add the warm rigatoni and season with pepper. Heat gently until the chicken and pasta are warmed through. Top with the remaining basil leaves and serve immediately.
