One Pot Chicken Pasta

1/2 cup Tatua Cooking Cream

1/2 cup Tatua Crème Fraîche

2 zucchini

2 tomatoes

1 red capsicum

3 garlic cloves, minced

2 large chicken breasts (450g) boneless, skinless cut into bite size pieces

1 Tbsp olive oil

1 tsp dried basil

1/2 tsp dried oregano

1/4 tsp dried rosemary

1/2 tsp sea salt

1/2 tsp black pepper, freshly ground

2 1/2 cups chicken stock

1/2 cup white wine (or substitute with more chicken broth)

2 cups dry pasta

3 tsp cornflour

4 Tbsp parmesan cheese, shredded

2 Tbsp parsley, fresh, chopped (optional garnish)

Slice zucchini lengthwise and cut across into half-moons. Dice tomatoes and red capsicum. Mince garlic. Set all aside.
Cut chicken breasts into bite-sized pieces. Set aside.
Add olive oil to a large pot set on medium/high heat and heat for a minute or two. Then add chicken and sauté for approximately 10 minutes until lightly browned. Stir occasionally.
Add prepared zucchini, tomatoes, capsicum and garlic to the same pot. Sprinkle with basil, oregano, rosemary, sea salt and black pepper. Stir and sauté 5-7 minutes over medium/high heat until vegetables are just tender. Leave in pot but remove from heat.
Meanwhile, bring chicken broth, white wine and Tatua Cooking Cream to the boil in a separate pot over a medium/high heat. Stir in the pasta and use a spoon to push pasta down so it is submerged in the broth, to ensure even cooking. Reduce heat to medium and cook according to packet directions, until pasta is just al dente - it will be heated more in the next step. Stir during cooking to prevent pasta from sticking.
Remove 1 cup of broth from the pasta pot into a medium bowl and set aside. Stir in cornflour and whisk until no lumps remain.
Add pasta with remaining liquid and cornflour mixture to the chicken and vegetables. Stir and cook over medium heat for a few minutes or until sauce thickens.
Serve in bowls with a dollop of Tatua Crème Fraîche, shredded parmesan cheese and chopped parsley (optional).

Serves 4

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