6 tablespoons Napolina Olive Oil
2 garlic cloves, peeled and chopped
1 medium hot red chilli, deseeded and finely chopped
2 x 390g cartons Napolina Passata with Peppers & Chilli
400g skinless chicken breasts
3 tablespoons freshly chopped flat leaf parsley
500g Napolina Bronze Die Penne Rigate
Heat the oil in a large frying pan over a medium heat.
Dice 400g chicken breasts, season with salt and pepper and add to the hot pan.
Cook for 5 minutes until browned.
Chop garlic and chilli and add to the pan. Fry for another minute, stirring everything together.
Pour in the passata with peppers & chilli as well as chopped parsley, stir well and simmer gently uncovered for 10 minutes until the chicken is cooked, stirring every couple of minutes.
Meanwhile cook 500g of pasta in a large saucepan of boiling water until al dente.
Drain and tip the pasta back into the same pan.
Add the pasta to the sauce and stir everything together.
Serve immediately sprinkled with chopped parsley and grated Parmesan cheese.