Prep Time: 15 Minutes

Cook Time: 25-30 Minutes

Serves: 4-6

• 2 tbsp Tenuta Marmorelle Extra Virgin Olive Oil
• 500–600g Chicken Breasts
• 2-3 Shallots, Diced
• 2-3 tsp Tenuta Marmorelle Garlic Cloves, Sliced
• 6 Tenuta Marmorelle Sundried Tomatoes, Sliced
• 500g Tenuta Marmorelle Rigatoni Pasta
• 1 Jar Tenuta Marmorelle Tomato & Vodka Pasta Sauce
• Fresh Basil, Diced
• Splash of Double Cream (Optional)
• Freshly Cracked Salt & Pepper
• Pecorino, Grated or Shaved to finish

• Drizzle the chicken breasts with olive oil and season with cajun, paprika, oregano, garlic granules, salt and pepper.
• Heat a little olive oil in a pan and fry the chicken whole until golden and cooked through. Set aside to rest.
• Finely dice the shallots. In the same pan, gently fry until soft and golden.
• Finely chop the garlic in herbs and slice the sun-dried tomatoes. Add to the pan and cook briefly to release their flavour.
• Bring a large pan of well-salted water to the boil and cook the rigatoni until al dente.
• Add the tomato & vodka sauce to the pan, stirring through. Stir in diced basil and a splash of cream if using.
• Toss the drained pasta through the sauce until fully coated.
• Slice the chicken evenly and serve on top of the pasta. Finish with grated pecorino, extra basil and black pepper.