Nutritive Information
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Energy: 334Kcals/1397kJ
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Fat, total: 9.2g
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Saturated fat: 2.8g
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Protein: 23.6g
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Carbohydrate: 39g
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Sugar, total: 4.6g
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Fibre-NSP: 2.2g
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Sodium: 337mg
Ingredients
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350g/ 12 oz skinless chicken breast
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Fillets cut into bite-size pieces
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60ml/ 4 tbsp Italian dry vermouth
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10ml / 2 tsp chopped fresh rosemary,
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Plus 4 fresh rosemary sprigs, to garnish
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15ml/ 1 tbsp olive oil
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1onion, finely chopped
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90g/3 ˝ oz piece Italian salami, diced
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275g/10oz/2 ˝ cups dried pasta bows
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15ml/ 1tbsp balsamic vinegar
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400g/ 14oz can Italian cherry tomatoes
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Good pinch of crushed dried red chillies salt and freshly ground black pepper
Instructions
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Put the pieces of chicken in a large bowl, pours in the dry vermouth and sprinkle with half the chopped rosemary and salt and pepper to taste. Stir well and set aside.
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Heat the oil in a large skillet or saucepan; add the onion and salami and fry over a medium heat for about 5 minutes, stirring frequently,
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Cook the pasta according to the instructions on the packet.
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At the chicken and vermouth the onion and salami, increase the heat to high and fry for three minutes or until the chicken is white on all sides. Sprinkle the vinegar over the chicken.
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At the cherry tomatoes and dried chillies. Stir well and simmer for few minutes more. Taste the sauce adjust the seasoning if necessary.
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Drain the pasta and tip it into the skillet or saucepan. Add the remaining chopped rosemary and toss to mix the pasta and sauce together. Serve immediately the warmed bowls, garnish.
