Preparation time: 5 minutes
Cooking time: 20 minutes
Ingredients:
1 tbsp olive oil
4 chicken breast fillets
100ml (4floz) red wine or stock
1 (350g) jar tomato and chili pasta sauce
225g (8oz) pappardelle pasta ribbons
25g (1oz) Parmesan cheese, sliced
1 (85g) bag watercress
½ tsp freshly grated nutmeg
Procedure:
Meanwhile, cook the pasta in a large pan of boiling salted water for 7 minutes or according to packet instructions until the pasta is tender. Drain in a colander. Place the watercress, nutmeg and remaining oil in the pan, add the pasta and toss to mix, season well with black pepper. Keep warm.
Heat 1 tsp of the oil in a large non-stick frying pan, add the chicken breasts and fry for 8-10minutes, turning once until browned on both sides. Add the wine (or stock) and simmer for 2-3 minutes until it's all evaporated. Add the tomato sauce, cover and simmer for 5 minutes or until the chicken is cooked through.
Arrange the slices of Parmesan cheese on top of the chicken and place the frying pan under a hot grill. Cook for 2 minutes until the cheese is golden brown. Serve the chicken and sauce on top of the wilted watercress pappardelle.
Cook's tip:
Pappardelle pasta is a broad flat noodle, if you prefer you could use and equal quantity of tagliatelle or linguine in this recipe in lieu, adjust the cooking time according to packet instructions.
