Serves 6

Ingredients

• 500G SHELL PASTA
• 6 CHICKEN BREASTS/THIGHS
• 1 CAN CHOPPED TOMATO
• OLIVE OIL FOR FRYING
• SALT AND BLACK PEPPER
• ¼ CUP PESTO PARMESAN, FINELY SHAVED
• PINE NUTS, ROASTED
• 2 TBS ITALIAN PARSLEY, CHOPPED

Method

1. PREHEAT OVEN TO 180C. COOK THE PASTA UNTIL AL DENTE.
2. BAKE THE CHICKEN PIECES ON TOP OF THE CHOPPED TOMATO FOR ±30 MINUTES UNTIL COOKED THROUGH.
3. TOSS THE PASTA WITH OLIVE OIL AND SEASONING AND THEN TOP WITH THE BAKED TOMATO AND CHICKEN.
4. SERVE WITH A LARGE DOLLOP OF PESTO, SHAVED PARMESAN AND PARSLEY.