Hello hungry peoples,
Today’s recipe comes from one of my dear friends Dr Nat. No she is not a medical doctor but she worked bloody hard for her PHD so I feel like I should use the moniker at every opportunity. Nat and I bonded at university on a particularly horrible geology field mapping course. Nothing like going through hell to bring people together. I ended up so sleep deprived at the end that I was hallucinating. Natalie could barely walk because her ankle had tripled in size. It was worth it though because we found each other and she is a super awesome person. This is recipe that she shared with me years ago. It has been on a pretty regular rotation in my house ever since. It is easy to bring together and really delicious. Enjoy!
Basil Chicken Pasta
Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes
Yield: 4 serves
Calories per serving: 730
- 250 g rigatoni or shell pasta
- 100 g fetta
- 1/4 cup kalamata olives
- 1/4 cup semi-sundried tomato
- 3 chicken thighs
- 2 tbsp dried basil or a handfull of fresh basil
- 2 tbsp olive oil
- Put your pasta in a pot of salted water on a medium heat.
- Deseed the olives.
- Dice your fetta and semi-sundried tomatoes.
- Chop up your chicken thighs into chunks.
- Fry the chicken with a couple tbsp of olive oil, turning often until golden. This will take about 10 minutes.
- Add your tomatoes and olives and heat them up. If you are using dried basil also add it to the pan.
- Drain your pasta once it is softened and cooked.
- Add to the fry pan with the fetta.
- Toss to mix and get the fetta melty.
- Sprinkle some fresh basil on top and dig in.
Difficulty: Easy peasy