Chicken & Sundried Tomato Fettuchini

Well I hope everyone had a good weekend , we early managed to get thru it without any rain. We are so sick of rain, this has been the longest Winter.

 

Miss Fish was trying to think of something for tea on Sunday and pulled out my Women's Weekly cookbook that dates back the ahmm 1970's. Flicking thru the pasta recipes gave me the idea for this meal.

In the back of the pantry I found a packet of organic black pepper Fettuchini that I bought on one of our trips to Adelaide. Now why I keep these delicacies I don't know but I thought it would be a good time to use it.

 

This recipe is quite simple while the pasta is cooking , you make the sauce. Mine took nearly 15 minutes because it was quite thick handmade pasta, if your pasta takes less time to cook start the sauce first, then drain the pasta add it to the cooking sauce, toss together then dish up with freshly grated Parmesan on top.

This is enough for 4 generous serves.

Chicken & Sundried Tomato Fettuchini

2 large skinless chicken fillets, cut into 2 cm cubes, 3 heaped tbsps tomato paste, 2 cloves garlic finely chopped, about 20 semi sun dried tomatoes chopped into 1 cm pieces, 1/2 red onion very finely diced, 1 cup water, 2 tbsps fresh or 1 tsp dried basil, 1 tsp sugar 1/2 tsp ground pepper, 2 large handfuls baby spinach and/or roquette, 3 tbsps cream, 3 tbsps olive oil, 375 grams dried pasta

In a large saucepan bring sufficient water to the boil to cook the pasta. If your pasta takes 10 - 15 minutes, start cooking then start the sauce.

In a large frypan heat the oil then add the onion & chicken, cook stirring occasionally till the chicken starts to get golden. Add the garlic, cook 1 minute.

Push the chicken to the edges add the tomato paste to the centre, cook for 1 minute then stir into the chicken mixture. Add the water, sugar, pepper & dried basil. Stir let simmer 5 - 7 minutes or until the chicken has cooked. If the sauce has got too thick add a ladleful of the pasta cooking water to thin it down.

When the pasta is cooked, drain. Add the cream, spinach and fresh basil, if you are using it, stir it into the sauce. Add the pasta and using tongs toss together, once the pasta is well coated in the sauce remove from the heat and serve with freshly grated Parmesan, I also served ours with buttered French stick.