- olive oil, for cooking
- 1 onion, diced
- 125 g mushrooms, sliced
- 2 chicken thigh fillets, diced
- 1 clove garlic, crushed
- 125 ml (½ cup) chicken stock
- 125 ml (½ cup) tomato sugo
- 100 g (¾ cup) pitted black olives
- salt and freshly ground black pepper
- 2 tbsp chopped parsley
- pasta of your choice, 100 g dried or 150 g fresh pasta per person
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Heat a medium-sized saucepan over a medium–high heat. Add a generous splash of oil and the onion, and cook for 3–4 minutes. Add the mushrooms and cook for 2–3 minutes, stirring often. Add the chicken and garlic and cook for 3–4 minutes, or until the chicken is beginning to brown.
Add the stock and tomato sugo, and bring to the boil. Reduce to a simmer and cook for 10–15 minutes.
Bring a large saucepan of water to a boil over a high heat. Add a good pinch of salt. Add the pasta and stir until the water has returned to the boil. Reduce heat, cover and cook the pasta at a fast simmer for 8 minutes.
Add the olives to the sauce and check the seasoning.
Drain the pasta and toss with the sauce. Add parsley to serve.