Provencal Chicken Fettuccine

Nutrition per serve

Ingredients

• 30g pitted kalamata olives
• 1bunch parsley
• 300g free-range chicken thigh fillets
• 10g Tuscan seasoning
• 400g diced tomatoes
• 300g fresh fettuccine pasta
• 25g parmesan
• 50g baby spinach leaves
• 10ml olive oil
• 3ml sugar

Method

1. Step 1 — Prep ingredients
   Bring a large saucepan of salted water to the boil for the pasta. Coarsely chop the olives. Coarsely chop the parsley leaves, then finely chop the stems. Thinly slice the chicken into strips.
2. Step 2 — Brown chicken
   Heat 2 tsp olive oil in a medium deep frypan over medium-high heat. Cook the chicken, stirring occasionally, for 2-3 mins until golden (the chicken won't be cooked through).
3. Step 3 — Start Provencal sauce
   Add the Tuscan seasoning, parsley stems, tomatoes and ½ tsp sugar to the chicken and bring to a simmer. Reduce the heat to medium and cook, stirring, for 5-6 mins until the chicken is cooked through and the sauce is slightly reduced.
4. Step 4 — Cook pasta
   FRESH FETTUCCINE OPTION Meanwhile, cook the pasta in the pan of boiling water, stirring to separate the strands, for 3-4 mins until al dente. Reserve 60ml (¼ cup) cooking water, then drain the pasta.
5. Step 5 — Grate parmesan
   Finely grate the parmesan.
6. Step 6 — Finish Provencal sauce
   Stir the reserved cooking water, olives, parsley leaves and spinach into the sauce. Return the pasta to the saucepan, add the Provencal sauce and toss to combine. Taste, then season with salt and pepper. Divide the pasta among bowls. Scatter over the parmesan to serve.

Allergens

Sulphites, Egg, Gluten, Wheat, Milk