Chicken giouvetsi with pasta and tomato

Ingredients

For 1 serving

• Chicken breast130 g
• Durum wheat pasta70 g
• Chopped tomatoes200 g
• Onion0.3
• Extra virgin olive oil8 g
• Cinnamonto taste
• Dried oreganoto taste
• Saltto taste

Contains: gluten,

Method

1. Turn the oven on to 190 °C (conventional). Cut the chicken breast into cubes of about 2 cm and finely chop the onion.
2. Heat the oil over a medium heat in an ovenproof pan, cook the onion for 3 minutes, until softened, then add the chicken and brown it for 5 minutes, until golden on all sides.
3. Add the tomato pulp, cinnamon, oregano and salt, pour in enough hot water to cover everything well (the pasta will absorb it in the oven) and bring to the boil.
4. Stir in the raw pasta and bake uncovered for 25 minutes, stirring halfway, until the pasta is tender and the sauce almost fully absorbed; if it dries out too soon, add a splash of hot water.
5. Leave to rest for 2–3 minutes out of the oven and serve.