Heat the oil in a large pan and brown the chicken over a medium heat for 5min until golden - no more or it will become tough. Remove with a slotted spoon and set aside.
Step 2
In the same pan, fry the onion for 10min until softened. Add garlic; cook for 1min.
Step 3
Return chicken to the pan and stir in the chopped tomatoes, vinegar, sugar, sultanas and hot stock. Simmer for 10-12min. Stir in the cherry tomatoes and cook for 5min until the sauce is reduced.
Step 4
Meanwhile, bring a large pan of lightly salted water to the boil, add the pasta and cook according to the packet instructions.
Step 5
Drain the pasta and add to the chicken mixture. Toss well, then divide between two plates, garnish with pinenuts and basil and serve.
A crack team of highly skilled food content producers, the GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurstis our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating nocellara olives at every opportunity, and will take the cheeseboard over dessert any time. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time.
