Chicken And Fig Olive Tapenade With Pasta And Tomato Sauce
- 1 teaspoon oil
- 1 shallot peeled and finely diced
- 1 teaspoon white wine vinegar
- 1/2 fig diced
- 8 pitted black olives sliced
- 1 chicken fillet about 150g
- 11/16 ounce fusilli wholemeal
- 3 1/4 tablespoons passata
- 2 sprigs fresh basil
- 3 leaves
- For fig-olive salsa, heat 1/2 tsp oil in a saucepan and sweat shallot until translucent. Add vinegar and remove from heat. Add fig and olives. Season and set aside.
- Heat remaining oil in a non-stick frying pan, season chicken then saute, turning, for 10 mins. Meanwhile, cook pasta in boiling salted water according to package instructions.
- To serve, heat tomato puree in a saucepan and add basil. Arrange chicken on a plate and top with pasta, salsa and sauce.
oil, shallot, white wine vinegar, black olives, chicken, wholemeal, passata, basil, leaves
Taken from www.yummly.com/recipe/Chicken-and-Fig-Olive-Tapenade-with-Pasta-and-Tomato-Sauce-1411629 (may not work)