You’ll Need:

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  1. Season the chicken with the smoked paprika, salt and black pepper
  2. Cook chicken in some olive oil on a griddle pan until cooked through
  3. Set aside and slice once cooled slightly 
  4. Boil the pasta in stock, then drain and set aside whilst you make the sauce;
  5. Fry off the shallots and garlic until beginning to soften
  6. Once softened add the chopped tomatoes, tomato pureé and wine and simmer until reduced 
  7. Add cream and season to taste with oregano, salt, pepper and sugar
  8. Mix in the cooked chicken
  9. Once everything is combined mix in the parmesan and basil just before serving 

Top Tips:

  • You can boil your pasta in advance if you don’t want to do it at the same time as making the sauce – just follow the packet instructions, drain, place into a bowl and toss with olive oil so that it doesn’t clump together (be aware this will slightly increase the nutritional value overall).
  • If the sauce gets too thick before you add the cream and parmesan, just add some water, 50-100ml at a time.
  • We recommend serving with a sprinkle of parsley and a bit of extra parmesan on top, and some garlic bread on the side