Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Sulphur dioxide and
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
1 Boil pasta
Bring a large pot of salted water to the boil. Once boiling, add the pasta and cook for 8-10 min until 'al dente' or cooked to your liking. Drain.
2 Prep vegetables
Meanwhile, chop the chicken. Peel and finely chop the onion and garlic. Boil the measuredwater and dissolve the 0.5/1/1 stockcube and the tomatopassata in it.
Heat a pan over a medium-high heat with a drizzle of olive oil. Once hot, add the chicken and onion and fry with a pinch of salt for 3 min. Add the garlic and cook for 2 min further. Add the tomatostock, honey, oregano and blackpepper. Cook for 5 min.
Meanwhile, chop the artichokehearts and sun-driedtomatoes into smaller chunks.
Finally, add the creamcheese to the tomatosauce and mix until smooth. Toss the drained pasta in the tomatosauce.
Divide the pasta among plates. Crumble the fetacheese over the top and add the artichokehearts and sundriedtomatoes. Garnish with the freshbasil leaves. Finish with a grind of blackpepper and a drizzle of good quality olive oil.