Tuesday, January 29, 2013

Chilli Chicken Penne

Low Fructose / Gluten Free

Serves 4

400g Gluten free Penne pasta
8 vine ripened grape tomatoes, cut in half
1 tbsp dried chilli flakes
1 tbsp fresh basil leaves, torn (save a few full leaves to serve also)
1 large chicken breast, diced
1/4 cup of fresh parmesan, grated
juice from 1/2 lemon
grated zest from the outside of 1/2 a lemon
extra virgin olive oil
sea salt 

Pre heat oven to 180 degrees
Put tomatoes in a baking tray, drizzle with olive oil & sea salt and roast for 10 minutes
Bring to the boil 4 litres of salted water and add pasta
Cook for approx 7-10 min until tender
Remove and strain
Heat 1 tbsp of olive oil and add diced chicken
Cook for 2-3 minutes until chicken browns
Throw in tomatoes, basil, chilli flakes, lemon zest and juice with sea salt to taste. Add a little more olive oil if required.
Add ingredients to the pasta along with the grated parmesan and mix through.
Serve topped with fresh basil leaves

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