Pasta (penne or rigatoni): 70g (dry), Chicken breast: 100g (3.5 oz), Tomatoes (canned, crushed): 150g (3/4 cup), Garlic: 9g (3 cloves, minced), Onion: 50g (1/2 small, diced), Red pepper flakes: 2g (1/2 tsp), Olive oil: 10ml (2 tsp), Fresh basil: 5g (5 leaves, chopped), Parmesan cheese: 10g (1 tbsp, grated), Salt: to taste, Black pepper: to taste
1. Cook 70g pasta according to package instructions. Drain and set aside. 2. Season 100g chicken breast with salt and pepper. 3. Heat 5ml olive oil in a skillet over medium heat. Cook chicken for 6-7 minutes per side until cooked through. Let rest for 5 minutes, then dice. 4. In the same skillet, heat remaining 5ml olive oil. Add 50g diced onion and cook for 3 minutes until softened. 5. Add 9g minced garlic and 2g red pepper flakes. Cook for 30 seconds until fragrant. 6. Add 150g crushed tomatoes. Simmer for 10 minutes until slightly thickened. 7. Add diced chicken and cooked pasta. Toss to combine and heat through. 8. Serve topped with 10g grated Parmesan and 5g chopped basil.
