Sun-dried Tomato Chicken Pasta

Serves 4
Prep Time 10 mins
Cooking 20 mins
Level low


  • 250g pasta of your choice (penne, fusilli, or spaghetti work well)
  • 2 chicken breasts, diced
  • 1 tablespoon olive oil
  • 2 cloves garlic, minced
  • ¼ can Mayor Diced Onions
  • 100ml Three Hills Il-Helwa Sun-dried Tomato Conserve
  • 1 pot Hanini Creamylight for Cooking
  • 1/4 cup grated Hanini Pekorin cheese
  • Salt and pepper to taste
  • Fresh basil leaves for garnish (optional)

Bring a large pot of salted water to a boil. Cook the pasta according to the package instructions until al dente. Drain and set aside. Season the diced chicken breasts with salt and pepper. In a large skillet, heat olive oil over medium heat. Add the chicken pieces and cook until they are golden brown and cooked through about 5-7 minutes. Remove the cooked chicken from the skillet and set aside. In the same skillet, add a bit more olive oil if needed. Add minced garlic and the diced onion. Saute until the onion is soft and translucent, about 2-3 minutes. Stir in the Il-Helwa Sun-dried Tomato Conserve and cook for another 2 minutes, allowing the flavors to meld together. Return the cooked chicken to the skillet. Stir to combine with the sun-dried tomato mixture. Pour in the Creamy light and grated Pekorin Mature Hanini cheese. Stir well until the sauce is creamy and well combined. Let it simmer for 2-3 minutes until the sauce thickens slightly. Add the cooked pasta to the skillet with the sauce. Toss everything together until the pasta is well coated in the sauce. Divide the Sun-dried Tomato Chicken Pasta into serving bowls. Garnish with fresh basil leaves if desired. Serve hot and enjoy!

Comments are closed.