Luckily for us, we managed to snag a few recipes from the book, including this great pasta dish that fuses red wine and rosemary with garlic and onions. Perfect for a romantic night in...
The City Kitchen's Sicilian Chicken Pasta
- 3 tbsp olive oil
- 2 bay leaves
- 3 cloves diced garlic
- 1 sprig rosemary, leaves stripped and chopped
- 1 medium diced onion
- 1 chicken stock cube
- 1 tbsp tomato paste
- 200g dischi volanti pasta
- 2 tbsp sun-dried tomato paste
- Parmigiano Reggiano cheese shavings to garnish
- 2 diced chicken breasts
- 1 tbsp chopped parsley
- 1 glass red wine
- Salt and pepper to taste
- 1 tin chopped tomatoes
Heat the oil in a large saucepan, add the diced garlic and fry gently for 1 minute without colouring.
Add the diced onion and fry for around 5 minutes until the onion begins to colour.
Add the diced chicken and fry with the onion and garlic for 2-3 minutes to give a bit if colour.
Put in the tomato paste, sun dried tomato paste and red wine and bring to a simmer before adding in the chopped tomatoes, bay leaf, rosemary, salt black pepper and chicken stock.
Turn the heat to low and allow to simmer gently until the chicken is cooked.
Whilst the sauce is cooking, boil the dischi volante pasta in plenty of boiling salted water.
Drain the pasta and toss with the sauce, transfer to a serving dish a scatter liberally with Parmiggiano Reggiano and flat leaf parsley. Enjoy!
The City Kitchen's Tip: "Once you've enjoyed our delicious Sicilian chicken pasta, why not try a short glass of Amaro Averna, an Italian herbal liqueur. Best served on the rocks, it's the perfect end to your Sicilian night in."
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Will you be trying this?
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