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1
Chicken Marinade
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2
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):
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3
4 chicken breasts, cut into thin bite size pieces
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4
3 tbsp vegetable oil
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5
1 tbsp sundried tomato paste
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6
1 tbsp tomato paste
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7
1 tsp smoked paprika
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8
1 clove garlic, minced
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9
Salt, pinch
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10
Black pepper, pinch
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11
Tomato Sauce
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12
Heat oil, add the following and saute until onions and celery are soft then add garlic and cook for a further 3 mins:
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13
6 tbsp olive oil
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14
1 medium brown onion, finely diced
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15
1 stick celery, finely diced
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16
3 cloves of garlic, minced finely chopped
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17
Add the following and simmer for approx 30 mins, stirring occasionally:
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18
1 tbsp tomato paste + sundried tomato paste
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19
1 can chopped tomatoes
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20
150ml red wine
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21
250ml chicken stock
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22
1 tsp dried oregano
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23
Half sprig rosemary
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24
1 stick cinnamon
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25
3 large fresh bay leaves
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26
Black pepper, pinch
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27
Salt, pinch
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28
add the following at the end of cooking and stir. Turn off heat and put lid on to cook chicken through:
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29
1 handfull red chard
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30
1 cup basil leaved, ripped
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31
4 tbsp parsley, finely chopped
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32
Cooked marinated chicken
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33
Pasta & Final Prep
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34
Tip cooked drained pasta into a large pot and add Parmigiano Reggiano shavings, the Tomato Sauce, mix thoroughly and serve.
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35
Fusilli or curly pasta
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36
100g Parmigiano Reggiano cheese
