Chicken and Sun-dried tomato Spaghetti

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  • 120 g sun-dried tomatoes (not in oil)
  • 350 g skinless chicken breasts, diced
  • 1 tbs salt and pepper
  • 3 tbsp olive oil
  • 2 tbsp tomato paste
  • 2 garlic cloves
  • 40 g fresh basil
  • 300 g organic corn pasta¬†¬†


  1. Put the tomatoes in a small bowl and cover with boiling water. Leave to soak for about 20 minutes until soft, then drain, discarding the soaking liquid.
  2. Season, the chicken with 1/2 teaspoon of the salt and the peppers. Coat a large, non-stick frying pan with olive oil and heat over a medium-high heat. Add the chicken and cook, stirring occasionally, for about 5 minutes or until it is cooked through and just beginning to colour. Set aside.
  3. Place the rehydrated tomatoes in a food processor along with the garlic, basil and tomato paste and process to a paste. Add the oil and the remaining salt and contribute to process until smooth.
  4. Cook the pasta according to the instructions in the packed. Just before draining, reserve 120 ml of the cooking water.
  5. Toss the hot pasta with sun-dried tomato pesto, chicken and as much of the pasta cooking water in a large pan. Cook for about 5 minutes, and add the remaining olive oil. Garnish with basil and parmesan cheese. Enjoy!


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