- Chicken breast without the skin (diced) (suggest 2 breasts for 4 people)
- Large handful of rocket or baby spinach
- 1 onion (diced)
- Large handful of cherry tomatoes (chopped in half)
- 1 zucchini (chopped)
- Grapeseed oil (better at high temperatures)
- Basil leaves (chopped) – be generous, it is tasty
- Ground pepper – be generous
- Chilli flakes or chopped fresh chilli – just enough to add a little kick but not to take your head off!
- Pasta (I usually use an organic wholemeal or spelt pasta)
Cook pasta according to directions on the packet. Drain. (Note: I usually cook the pasta at the same time as the following topping. Yes, I know … this involves multi-tasking.)
Brown the diced onion in a wok/pan on high heat with a drizzle of grapeseed oil.
Throw in the diced chicken and brown.
Turn the heat down the medium and add fresh chopped basil leaves, ground pepper and chilli.
When the chicken is almost done, throw in the zucchini, then the cherry tomatoes and rocket/spinach. Set the pan aside before the tomatoes fall apart and the rocket/spinach really wilts. They just need to be hot.
Toss chicken mix through the pasta and serve with a sprinkling of parmesan on top.
For vegetarians, remove the chicken and add toasted pine nuts and chopped mushrooms.
For those who don’t eat chicken but eat fish, replace the chicken with a medium or large can of tuna (drained), depending on the number of people. I prefer Sirena tuna because it stays in chunks and is super tasty.