Almond Chicken Italienne

Ingredients                                       Serves: 2

2 chicken breast fillets, sliced
2 tablespoons olive oil
2 sticks of celery, finely sliced
1 medium onion, diced
2 cloves of garlic, chopped
Good sprinkle of dried or fresh Italian herbs
4 roma tomatoes, quartered
4 large sun dried tomatoes packed in oil, sliced
6 black olives, halved
2 tablespoons slivered almonds
salt and pepper
200 ml water
200g pasta
2 dessert spoons of green pesto
two handfuls wild rocket
shavings of fresh Parmesan

Preparation 

Prep: 15 minutes | Cook: 15 minutes

1. In a large fry pan or wok, brown the chicken in 2 tbsp olive oil. Add the celery, onion and garlic and cook for 5 to 10 minutes until softened, and the chicken is moist but not overcooked.

2. Add herbs, tomatoes, sun dried tomatoes, olives, almonds and salt and pepper to the chicken mix, and stir fry for another 3 minutes. Pour in the water and continue to stir till most of the water is absorbed.

3. Meanwhile, bring to the boil a large pan of water with a drop of olive oil, and cook the pasta according to packet directions till al dente. Drain the pasta and immediately stir in the pesto and the wild rocket.

4. Serve the pasta in 2 large bowls, add the chicken mixture on top and garnish with shavings of Parmesan.