Whole Cherry Tomato and Basil Pasta with Griddled Chicken, Asparagus and Goat’s Cheese


  • 2 tbsp olive oil
  • 2 chicken breasts, thinly sliced
  • Salt and black pepper
  • 1 bunch of asparagus, trimmed
  • 400g penne pasta, or pasta of your choice
  • 350g jar Sacla’ Whole Cherry Tomato with Basil Sauce
  • 125g Goat’s cheese, roughly crumbled


  1. Cut the asparagus into bite sized pieces, season well and toss with half the olive oil. Heat a griddle pan over high heat and add the asparagus. Cook for a few minutes, until lightly charred, then turn and cook the other side. Remove and set to one side.
  2. Toss the chicken in the remaining oil and season well. Place on the griddle pan and cook for 4-6 minutes until char lines appear on the underside and the chicken comes away from the pan easily. Turn, and cook the other side until cooked through.
  3. While the chicken is cooking, add the pasta to a pan of boiling salted water. Cook as per pack instructions and drain. Add the Tomato and Basil Sauce and asparagus to the pasta and mix together.
  4. Serve topped with the chicken and Goat’s cheese.
Serves: 4Cooking time: Share recipeReview this recipe


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