OLIVE & TOMATO FETTUCINE
1 tbsp olive oil
500 g chicken mince
Pinch of salt
1 garlic clove, finely diced
1 tbsp tomato paste
1 tbsp balsamic vinegar
1 cup Taltarni Blanc Des Pyrenees
1/2 cup green olives, pitted
410 g Ardmona Crushed Tomatoes
5 sprigs thyme
100 g Parmigiano-reggiano, or to taste
200 g Barilla Fettuccine Rigate, pre cooked
- Heat oil in a frying pan over a medium/ high heat. Add chicken and salt, cook for 10 minutes or until chicken is cooked.
- Add garlic, tomato paste, balsamic vinegar and stir cook for 1 minute. Add wine and cook for 5 minutes or until reduced by half, then taste for seasoning.
- Add olives, tomatoes and thyme leaves, cook for 15 minutes to reduce. Add 100g grated cheese. Remove from heat and add pasta to sauce, toss to coat.
- Serve with grated cheese and micro herb for garnish.
BEN'S TIP: Cook pasta as usual but leave it slightly undercooked. Drain and toss with a little olive oil and store in a sealed container in the refrigerator until needed.