Pasta Chicken Provencal

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Portions: 4


  • 25g Balsamic Syrup
  • 250g Cherry Tomatoes
  • 30g Basil Leaves (torn)
  • 30g Flat Leaf Parsley (chopped)
  • 560g Fresh Chicken Breast (cut into 20mm dice)
  • 140g White Onions (cut into 20mm dice)
  • 30g Rocket
  • 500g Cooked Penne Pasta
  • 250g Chopped Tomatoes
  • 10g Fresh Garlic (chopped)
  • 50g Olive Oil
  • 50g Grated Parmesan


  1. Mix together the diced chicken, basil, garlic and onions. Place onto a suitable ovenproof baking sheet.
  2. Roast until the chicken is golden brown in colour and the core temperature has been reached.
  3. Coat the cherry tomatoes in balsamic and olive oil. Place on a suitable baking sheet and roast until the tomatoes take on a little colour.
  4. Heat some olive oil in a frying pan; add the cooked pasta and roasted chicken mix. Cook for about 4–5 minutes.
  5. Stir in the roast tomatoes and chopped tomatoes, finish with the rocket and chopped parsley.
  6. Serve with the grated Parmesan.