|400 g||chicken thighs — skinned, deboned, sliced|
|1||garlic clove — minced|
|1||red chilli — deseeded, finely diced|
|800 g||Rhodes Quality Chopped and Peeled Tomatoes|
|100 g||baby spinach|
|1 handful||fresh basil — torn|
|1/2 cup||parmesan cheese — grated|
|300 g||penne pasta|
Heat the olive oil in a deep sided pan. Season the chicken and brown on both sides. Add the garlic and chilli and cook for a further minute. Add the chopped tomatoes and sugar. Season the tomato sauce with salt and pepper. Cover partially with a lid and let it bubble away quite vigorously for about 10 minutes.
In the meanwhile, bring a pot of salted water up to the boil and cook the pasta until al dente. Drain but remember to reserve 1 cup cooking water for later.
Fold the baby spinach into the pasta sauce and allow to wilt down. This should take only a minute or two. Empty the drained pasta into the sauce and toss to coat. I always add some of the cooking water to thin the sauce down as the pasta will continue to absorb liquid when mixed into the chicken.
Add a generous handful of basil and half of the Parmesan cheese. Fold through to combine with the sauce.
Serve immediately with additional Parmesan and freshly ground black pepper.
Recipe reprinted with permission of Bibby’s Kitchen@36.
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