Ingredients
2 skinless, boneless chicken breast
1 onion, chopped
80g spicy sausage
25g butter
1tbsp sunflower oil
120ml white wine
400g cherry tomato
½ tsp Worchester sauce
5 tbsps fresh cream
few drops of Tabasco sauce
350g garganelli
25g Parmesan cheese
Method
Heat the butter and oil in a large frying pan and fry the chicken breast for eight to 10 minutes until tender and golden. Remove and set aside.
Add the onion and cook for two or three minutes. Add the spicy sausage and white wine and simmer over high heat for three to four minutes. Add the tomatoes and Worchester sauce, bring to the boil and simmer for four to five minutes. Add cream, Tabasco and season well.
Return the cooked chicken to the pan and simmer for a further two or three minutes.
Meanwhile, cook the garganelli in boiling salted water.
Marco Cutajar is an Executive sous chef, Radisson Blu Resort & Spa, Golden Sands.