Chicken And Fig Olive Tapenade With Pasta And Tomato Sauce - cooking recipe

Ingredients

1 tsp oil
1 None shallot, peeled and finely diced
1 tsp white wine vinegar
1/2 None fig, diced
8 None pitted black olives, sliced
1 None chicken fillet (about 150g)
20 g wholemeal fusilli
50 g passata
2 sprigs fresh basil, few leaves reserved for garnish, remainder finely chopped

Preparation

For fig-olive salsa, heat 1/2 tsp oil in a saucepan and sweat shallot until translucent. Add vinegar and remove from heat. Add fig and olives. Season and set aside.
Heat remaining oil in a non-stick frying pan, season chicken then saute, turning, for 10 mins. Meanwhile, cook pasta in boiling salted water according to package instructions.
To serve, heat tomato puree in a saucepan and add basil. Arrange chicken on a plate and top with pasta, salsa and sauce.