Sicilian Chicken Pasta

• 4 med/lrg chicken breasts, cut into thin bite size pieces
• 3 tbsp vegetable oil
• 1 tbsp sundried tomato paste
• 1 tbsp tomato paste
• 1 tsp smoked paprika
• 1 clove garlic, minced and finely chopped
• Salt, pinch
• Black pepper, pinch
• 6 tbsp olive oil
• 1 medium brown onion, finely diced
• 1 stick celery, finely diced
• 3 cloves of garlic, minced finely chopped
• 1 tbsp tomato paste + sundried tomato paste
• 1 can chopped tomatoes
• 150ml red wine
• 250ml chicken stock
• 1 tsp dried oregano
• Half sprig rosemary
• 1 stick cinnamon
• 3 large fresh bay leaves
• Black pepper, pinch
• Salt, pinch
• 1 handfull red chard
• 1 cup basil leaved, ripped
• 4 tbsp parsley, finely chopped
• Cooked marinated chicken
• Fusilli or curly pasta
• 100g Parmigiano Reggiano cheese

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

chicken breasts, vegetable oil, tomato, tomato, paprika, clove garlic, salt, black pepper, olive oil, brown onion, celery, garlic, tomato paste sundried tomato, tomatoes, red wine, chicken stock, oregano, rosemary, cinnamon, bay leaves, black pepper, salt, handfull red chard, basil, parsley, chicken, fusilli, cheese

Taken from www.epicurious.com/recipes/member/views/sicilian-chicken-pasta-50135612 (may not work)