• Biondi No 18 Penne Rigate 500g
  • Salt and pepper to taste
  • Parmesan shavings
  • 400g can tomatoes, diced
  • 2 garlic cloves, chopped
  • 1 brown onion, sliced
  • 350g chicken breast fillets, thinly sliced
  • 4 tsp olive oil
  • 1/3 cup fresh parsley, chopped
  • 80ml water


  1. Heat half the oil in a large frying pan
  2. Cook the chicken until brown, then set aside
  3. Add remaining oil and cook onion and garlic for 5 minutes until soft
  4. Add tomatoes and water and increase heat, bringing to the boil then simmering for 10 minutes
  5. Stir through parsley, chicken pieces and salt and pepper to taste
  6. Cook pasta according to packet directions. Drain.
  7. Add pasta to the sauce and serve topped with parmesan shavings.