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£1.19/100mlPlease note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.
Put a large pan of water on to boil. In a large, heavy-based saucepan, heat the oil over a medium-high heat. Add the shallots, garlic, rosemary, chilli fakes and oregano. Cook for 4-5 minutes, stirring regularly. Squash the olives on a chopping board with the side of a knife to remove the stones. Add the olives, tomatoes, sugar and vinegar to the shallot pan; season. Bring to a simmer; cook for 6-7 minutes.
Add the chicken, reduce the heat to low and cook for 8-10 minutes. Meanwhile, cook the pasta in the boiling water according to pack instructions. Reserve a cupful of the cooking water before draining the pasta. Stir the pasta into the sauce with most of the basil leaves and a splash of the pasta water, until combined. Divide between 2 warm bowls and serve with the remaining basil leaves scattered over.
Typical values per serving when made using specific products in recipe
Energy | 3,145kJ/ 749kcals |
---|---|
Fat | 25g |
Saturated Fat | 4.4g |
Carbohydrates | 82g |
Sugars | 15g |
Fibre | 12g |
Protein | 40g |
Salt | 1.7g |
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