Tomato, Basil, Chicken & Chickpea One-Pan Sauce with Pasta

Ingredients

Nut-free

15 minutes preparation time + 30 minutes cook time

4

• 2-3 tablespoons extra virgin olive oil 
• A pinch of chili flakes or Aleppo pepper flakes, to taste
• 2 teaspoons whole fennel seeds
• 350g chicken mince
• 1 large brown onion, finely diced
• 5 cloves garlic, thinly sliced
• 1 x 400g can chickpeas, drained 
• 2 x 400g cans whole tomatoes in juice, plus 1/3 of a tin of water
• 2 large handfuls fresh basil, roughly chopped
• 350g dried short shaped pasta (mezze maniche, rigatoni, maccheroni, fusilli, etc.)
• 1/4 cup fresh finely grated Parmigiano Reggiano
• Fine sea salt, to taste
• Freshly cracked black pepper, to serve

Method

Tomato, Basil, Chicken & Chickpea One-Pan Sauce

1. Place a large deep-sided frying pan over medium heat.
2. Add the olive oil, chilli flakes (if using), and fennel seeds.
3. Add the chicken mince along with a generous pinch of fine sea salt. Cook for a few minutes until partially cooked.
4. Stir in the diced onion and sliced garlic. I like to add these after the chicken so they retain some bite and their sweet, punchy flavour.
5. Cook until the chicken is cooked through and lightly browned, and the onion and garlic have softened-about 3-4 minutes.
6. Add the drained chickpeas and stir to combine.
7. Add the canned tomatoes with their juice, plus 1/3 of a tin of water. Crush the tomatoes gently with the back of a spoon.
8. Simmer uncovered for 5 minutes. Stir in the fresh basil and continue to simmer, uncovered, for another 5 minutes.

Pasta

1. While the sauce is simmering, bring a large pot of salted water to a boil.
2. Cook the pasta 2-3 minutes short of the package instructions.
3. Using a spider strainer, transfer the pasta directly into the sauce (or drain it, reserving some pasta water).
4. Cook the pasta in the sauce for 2-3 minutes until al dente and the sauce has thickened slightly. Add splashes of pasta water if needed to loosen the sauce while keeping it thick and glossy.
5. Stir in the grated Parmigiano Reggiano. Taste and adjust salt as needed.
6. Serve with a drizzle of olive oil, extra cheese, and cracked black pepper.

NOTES

• This recipe can be made dairy-free by using a plant-based parmesan alternative or simply leaving out the cheese altogether.
• Consider making a double batch of the sauce - freeze half for a future meal. If you're cooking for two, make the full quantity and save the leftovers for an easy dinner another day.
• Chickpeas add a lovely creamy texture and boost the fibre and protein content. You could swap them for white beans if you prefer.
• Parmigiano Reggiano can be substituted with Grana Padano.
• This sauce can be made ahead and stored in the fridge for up to 3 days. It also freezes well for up to 2 months.