150g essential Waitrose Elicoidali Pasta
1 tbsp oil
200g essential Waitrose British Chicken Breast Chunks
300g essential Waitrose Vegetable Stir Fry
350g tub essential Waitrose Tomato and Chilli Sauce
½ x 25g pack fresh parsley, chopped
1. Cook the pasta in boiling water for 11 minutes until tender, drain.
2. Meanwhile, heat the oil in a frying pan and fry the chicken for 5 minutes until browned, add the vegetables and stir fry for a further 3-4 minutes. Add the sauce and cook for 1-2 minutes. Check the chicken is cooked through with no pink meat.
3. Stir in the pasta, sprinkle with parsley and serve.
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