2 Arley’s chicken breasts
180g fancy pasta (we’ve used Mafalda)
1 small onion
2 garlic cloves
400g tin plum tomatoes
80g black olives, destoned
1tbsp capers in brine
Salt & pepper to taste
1. Finely slice the onions, and crush the garlic.
2. Saute both on a low to medium heat till soft.
3. Next add the tomatoes, breaking them apart, then add the sliced olives and capers. Simmer for 15 minutes uncovered.
4. Whilst the sauce is cooking, cook your fancy pasta as per the packet’s instructions in salted water.
5. Heating a pan on a medium/high heat, sear the chicken breasts for around 4 minutes on each side, till cooked through and piping hot.
6. Add the fancy pasta to the pan of sauce and top with the chicken breasts, cook for another 2 minutes.