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 Quick
to prepare and easy to cook, this colorful dish is full of flavor.
For an even healthier option, omit the salami.
Serving :
6
Ingredients
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350g/ 12 oz skinless chicken breast
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Fillets cut into bite-size pieces
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60ml/ 4 tbsp Italian dry vermouth
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10ml / 2 tsp chopped fresh rosemary,
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Plus 4 fresh rosemary sprigs, to garnish
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15ml/ 1 tbsp olive oil
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1onion, finely chopped
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90g/3 ½ oz piece Italian salami, diced
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275g/10oz/2 ½ cups dried pasta bows
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15ml/ 1tbsp balsamic vinegar
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400g/ 14oz can Italian cherry tomatoes
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Good pinch of crushed dried red chillies salt
and freshly ground black pepper
Directions
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 Put
the pieces of chicken in a large bowl, pours in the dry vermouth and sprinkle
with half the chopped rosemary and salt and pepper to taste. Stir well and set
aside.
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Heat the oil in a large
skillet or saucepan; add the onion and salami and fry over a medium heat for
about 5 minutes, stirring frequently,
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 Cook
the pasta according to the instructions on the packet.
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At the chicken and vermouth
the onion and salami, increase the heat to high and fry for three minutes or
until the chicken is white on all sides. Sprinkle the vinegar over the
chicken.
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At the cherry tomatoes and
dried chillies. Stir well and simmer for few minutes more. Taste the sauce
adjust the seasoning if necessary.
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Drain the pasta and tip it
into the skillet or saucepan. Add the remaining chopped rosemary and toss to
mix the pasta and sauce together. Serve immediately the warmed bowls, garnish.
Nutritional Information
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Energy: 334Kcals/1397kJ
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Fat, total: 9.2g
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Saturated fat: 2.8g
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Protein: 23.6g
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Carbohydrate: 39g
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Sugar, total: 4.6g
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Fibre-NSP: 2.2g
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Sodium: 337mg
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