Penne with Chicken, Baby Tomatoes and Tomato Sauce

Penne pasta in tomato sauce with chicken, tomatoes on a wooden background
Copyright: timolina

Serves 4; Preparation time: 15 minutes; Cooking time: 8 minutes


  • 500g penne or farfalle
  • 400g can tomatoes, diced
  • 2 garlic cloves, chopped
  • 1 onion, sliced
  • 350g chicken breast fillets, thinly sliced
  • 100g cherry tomatoes, halved
  • 4 tsp olive oil
  • 1/3 cup fresh parsley, chopped
  • salt and black pepper to taste
  • parmesan shavings
  • 30ml water


  1. Heat half the oil in a large frying pan.
  2. Cook the chicken pieces in the oil until cooked through, ideally browned and set aside.
  3. Add the remaining oil and cook the onion and garlic for 5 minutes until these are soft and almost translucent.
  4. Add the tomatoes (can and baby tomatoes) with water and up the heat. Bring to a boil and then reduce to a simmer for 10 minutes.
  5. Add the parsley, chicken pieces, salt and pepper to taste. Mix in gently but don’t destroy the baby tomatoes.
  6. Cook the pasta in a pan of boiling salted water according to packet instructions. Drain.
  7. Put the pasta in a bowl and add the sauce. No need to mix but serve with grated or shaved parmesan.
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