Summer PASTAS
CHICKEN ARRABBIATA
SERVES 4 PREP AND COOK: 20 MINS
375g penne rigate pasta
4 x 200g chicken breast fillets
2 tblsps olive oil
785g jar tomato and herb pasta sauce
250g punnet cherry tomatoes
1 tblsp drained baby capers
Rocket, small basil leaves and parmesan, to serve
1 Cook pasta in a large saucepan of boiling, salted water until tender. Drain. Transfer to a large bowl. Cover to keep warm.
2 Toss chicken in olive oil in a large bowl. Season with salt and pepper.
Heat a large, non-stick frying pan over a medium to high heat. Add chicken. Cook for about 6 minutes on each side, or until cooked. Remove and slice thickly.
