SICILIAN CHICKEN PASTA

Steps:

• Chicken Marinade Add the following marinade ingredients into a large bowl and stir to form a paste. Massage chicken into marinade and leave overnight or until Tomato Sauce is almost finished cooking. Add 2 tbsp of olive oil to a large skillet on med/high heat and brown chicken for 2 mins then remove to a plate (you may need fry the chicken in 2 batches so as not to stew the chicken): • 4 chicken breasts, cut into thin bite size pieces • 3 tbsp vegetable oil • 1 tbsp sundried tomato paste • 1 tbsp tomato paste • 1 tsp smoked paprika • 1 clove garlic, minced • Salt, pinch • Black pepper, pinch Tomato Sauce Heat oil, add the following and sauté until onions and celery are soft then add garlic and cook for a further 3 mins: • 6 tbsp olive oil • 1 medium brown onion, finely diced • 1 stick celery, finely diced • 3 cloves of garlic, minced finely chopped Add the following and simmer for approx 30 mins, stirring occasionally: • 1 tbsp tomato paste + sundried tomato paste • 1 can chopped tomatoes • 150ml red wine • 250ml chicken stock • 1 tsp dried oregano • Half sprig rosemary • 1 stick cinnamon • 3 large fresh bay leaves • Black pepper, pinch • Salt, pinch add the following at the end of cooking and stir. Turn off heat and put lid on to cook chicken through: • 1 handfull red chard • 1 cup basil leaved, ripped • 4 tbsp parsley, finely chopped • Cooked marinated chicken Pasta & Final Prep Tip cooked drained pasta into a large pot and add Parmigiano Reggiano shavings, the Tomato Sauce, mix thoroughly and serve. • Fusilli or curly pasta • 100g Parmigiano Reggiano cheese