Farfalle with chicken and tomatoes
Recipe by Ursula Ferrigno
SERVES 4
Preparation 10 minutes
Cooking 15 minutes
350g skinless chicken breast fillets,
cut into bite-sized pieces
4 tbsp Italian dry vermouth
2 tsp chopped fresh rosemary, plus 4 fresh sprigs to garnish
sea salt and freshly ground black pepper
1 tbsp olive oil
1 onion, finely chopped
85g Italian salami, diced
275g dried farfalle
1 tbsp balsamic vinegar
400g can of Italian cherry tomatoes
good pinch of crushed dried red chillies
Put the pieces of chicken in a large bowl, pour over the dry vermouth and sprinkle with half the chopped rosemary, and salt and pepper to taste. Stir well and set aside.
Heat the oil in a large saucepan, add the onion and salami, and fry over a medium heat for about 5 minutes, stirring frequently.
Meanwhile, cook the pasta in a pan of salted boiling water until al dente.
Add the chicken and vermouth to the onion and salami, increase the heat to high and fry for 3 minutes, or until the chicken is white on all sides. Sprinkle the vinegar over the chicken. Add the cherry tomatoes and dried chilli, stir well and simmer for a few minutes more. Taste the sauce and adjust the seasoning if necessary.
Drain the pasta and tip it into the sauce. Add the remaining chopped rosemary and toss to mix the pasta and sauce together. Serve immediately in warmed bowls garnished with rosemary sprigs.
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