Add as much or as little herbs and spices as you want. Garnish with spring onions and serve with homemade scones, if desired.
1 (500g) packet angel hair pasta
4 skinless, boneless chicken breast halves
1 pinch salt and pepper to taste
1/2 teaspoon dried basil
1/2 teaspoon dried rosemary
1/2 teaspoon cajun seasoning
1/2 teaspoon dried chilli flakes
1/4 cup olive oil
3 cloves garlic, chopped
1 onion, chopped
1 cup (250ml) chicken stock
Turn this recipe into a shopping list you can print, email or view on your mobile. It's free! Powered by Whisk.com
Directions Preparation:15min › Cook:15min › Extra time:30min › Ready in:1hour
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and reserve.
Meanwhile, season chicken with salt and pepper, basil, rosemary, cajun seasoning, and dried chilli flakes. Heat oil in a large frypan over medium heat; add chicken and cook until browned. Remove chicken from frypan and stir in garlic and onions; cook and stir until clear.
Return chicken to frypan over onion mixture and add stock. Simmer until chicken is cooked through and no longer pink inside; spread mixture over pasta and serve.