Categories: April

Ingredients

• 300g short pasta, such as penne
• 2 tbsp olive oil
• 1 onion, finely chopped
• 2 tbsp sun-dried tomato purée
• 350g jar tomato and chilli sauce
• 250g cooked chicken, shredded
• 100g feta, diced
• 100g Kalamata olives, pitted
• good handful chopped fresh flatleaf parsley

Directions

1. Cook the pasta in boiling, salted water according to packet instructions. Heat the oil in a pan over a medium heat and cook the onion until softened. Add the tomato purée and the tomato and chilli sauce, stir well, then simmer for 5 minutes. Stir in the chicken, feta, olives and parsley, then toss through the cooked, drained pasta.

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