Chicken Cacciatore Pasta

Nutrition per serve

Ingredients

• 1pcs onion
• 1pcs carrot
• 1clove garlic
• 300g free-range chicken thigh fillets
• 10g Italian seasoning
• 200g tomato passata
• 30g pitted kalamata olives
• 10g capers
• 200g penne pasta
• 100g kale
• 10ml plain flour
• 23ml olive oil
• 5ml sugar
• 15ml balsamic vinegar

Method

1. Step 1 — Prep ingredients
   Preheat the oven to 220C, fan-forced. Line a large oven tray with baking paper. Finely chop the onion and carrot. Crush or finely chop the garlic. Thickly slice the chicken into strips. Dust the chicken with 2 tsp flour and season with salt and pepper. Bring a medium saucepan of salted water to the boil for the pasta.
2. Step 2 — Start sauce
   Heat 2 tsp olive oil in a medium deep frypan over medium-high heat. Cook the chicken, turning, for 3 mins or until golden (the chicken won't be cooked through). Remove from the pan. Heat 3 tsp olive oil in the pan over medium-high heat. Cook the onion and carrot, stirring, for 7-8 mins until softened. Add the garlic and cook for 30 secs or until fragrant.
3. Step 3 — Finish sauce
   Add the Italian seasoning, tomato passata, olives, capers, 125ml (½ cup) water and 1 tsp sugar to the vegetables, season with salt and pepper and stir to combine. Add the chicken to the sauce and bring to a simmer. Reduce the heat to medium-low and cook for 8 mins or until the chicken is cooked through.
4. Step 4 — Cook pasta
   Meanwhile, cook the pasta in the pan of boiling water for 10 mins or until al dente. Reserve 2 tbs cooking water, then drain the pasta.
5. Step 5 — Bake kale
   While the sauce and pasta are cooking, tear the kale into small pieces, discarding the stems. Put on the lined tray, drizzle with 1 tbs balsamic vinegar and 1 tsp olive oil and season with salt and pepper. Massage the kale for 1 min or until slightly softened. Bake for 4-5 mins until crisp and slightly charred.
6. Step 6 — Get ready to serve
   Gradually add the pasta and reserved cooking water to the sauce and stir to coat the pasta. Taste the sauce, then season with salt and pepper. Divide the chicken pasta among bowls and scatter with the crispy kale to serve.

Allergens

Gluten, Wheat, Sulphites