Heat the oil in a large frying pan over medium heat and add the chicken, onion, red pepper, mushrooms and garlic, stir and cook this for 10-15 minutes, until the chicken is no longer pink inside. Stir in the passata, parsley, salt, pepper, and basil, then bring the mixture to the boil and reduce heat. Cover the frying pan and simmer for 30 minutes.
While the chicken mixture is simmering, fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, add the pasta and boil. Cook the pasta uncovered, stirring occasionally, until cooked through but still firm to the bite, about 10 minutes. Drain well in a colande, then return to the pan.
Add the tomato and chicken sauce to the pasta and mix to coat this evenly. Sprinkle with Parmesan cheese and fresh parsley before serving.
Prep time: 10 mins
Cook time: 45 mins
1 tablespoon vegetable oil
450g skinless chicken breast fillets, cubed
1 small onion, diced
1/2 red pepper, diced
150g sliced fresh mushrooms
1 clove garlic, crushed
1 handful of chopped fresh parsley
1 teaspoon salt
1/4 teaspoon ground black pepper
1 handful of fresh basil
225g pasta twists
40g grated Parmesan cheese