Are you looking for a quick, simple, filling and delicious meal? We've got a recipe just for you. We made it with fresh tomatoes and basil, so it tastes like summer. You can prepare this pasta 2‑3 days ahead to save some time. The meal bulks up thanks to the extra veggies, and together with the chicken, this makes a fulfilling dish that will keep you full for hours.
Nutrition (1 serving)
- 514 kcal
- 52 g carbohydrates
- 12 g fats
- 44 g protein
Per 2 portions
- 600 g tomatoes
- 10 g olive oil
- 270 g chicken breast
- 320 g courgette
- 3 cloves garlic
- salt
- 50 g of olive
- 100 g fusilli pasta
- basil
Instructions
-
First, make a cross in the tomato skins, place them in a bowl or a pot, and pour boiling water over them. Leave them to stand for a while, then pour the water away and peel the tomatoes. We also removed the core, but that's up to you.
-
Heat oil in a large pan and fry the chopped chicken. Add the tomatoes, cubed courgette, minced garlic, basil and salt. Let it simmer until most of the water has evaporated and the cougette is tender. Finally, add the olives.
-
Meanwhile, cook the pasta until al dente. Drain the pasta, reserving a little bit of the pasta water aside. Add the cooked pasta and the pasta water to the tomato sauce, and simmer together for a little while.
