3 boneless, skinless chicken breasts
2 tablespoons olive oil
1-2 cloves of garlic, crushed
400 g/14 oz bow-tie pasta
1 tablespoon salt
100 g/3 ½ oz chorizo, skinned and cut into ½ cm dice
1 red pepper, deseeded and diced
4 small tomatoes, diced (or 1 can)
4 sundried tomatoes in oil, chopped
salt and freshly ground black pepper
4 sprigs basil shredded
4 tablespoons grated Parmesan
1.Cut the chicken into bite-sized pieces. Pour over the olive oil and stir in the garlic. Leave to marinate while preparing the other ingredients.
2.Bring a large sauce pan of water to the boil. Add salt then cook the pasta to the ‘al dente’ stage, just firm to the bite.
3.In the meantime, sauté the chorizo and red pepper over medium heat until just starting to brown, about 5 minutes. Remove and place on a plate.
4.Add the chicken, garlic and oil to the same pan. Brown lightly.
5.Stir in the tomatoes and return the pepper and chorizo to the pan. Let cook for a further 5 minutes over medium low heat or until the chicken is cooked through (it will feel firm to the touch) and the tomatoes have started to break down.
6.Drain most of the water from the pasta and return the pasta to the pan. Stir in the sauce and shredded basil.
7.Pile into warmed serving dishes. Sprinkle with Parmesan.