Pappardelle with Chicken and Cherry Tomatoes


  • 2 tbsp (25 mL) olive oil

  • 1 red onion, halved and thinly sliced

  • 2 garlic cloves, crushed

  • 4 skinless chicken breast fillets, cut into 3/4 -in. (2-cm) cubes

  • 14 oz (400 g) cherry tomatoes, halved

  • 14 oz (400 g) pappardelle

  • 5 oz (150 g) arugula



  • 1. Heat olive oil in frying pan with lid. Add onion and garlic; cook gently 2 minutes. Add chicken and stir-fry over medium heat until lightly coloured. Reduce heat slightly and stir in tomatoes. Cover pan and cook, stirring occasionally, 8-10 minutes or until tomatoes are soft and chicken is cooked through.

  • 2. While sauce is simmering, cook pasta in pot of salted boiling water according to pack instructions. Drain.

  • 3. Stir arugula into sauce and season to taste. Tip pasta into warmed serving bowl. Spoon over sauce and toss gently to combine thoroughly. Serve.

Serves four

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