Chicken Cacciatore Pasta
Heat 3 tbsp of olive oil in a large frying pan on medium-high heat. Add the chicken to the pan skin side down. Fry the chicken pieces on both sides for about 10 minutes, until golden brown.
Add all of the chopped vegetables to the pan, used to cook the chicken, with a drizzle of olive oil. Sauté the vegetables for 5 minutes or until they have slightly softened, and then re-add the chicken thighs.
Add two large sprigs of rosemary to the pan with the wine and chopped tomatoes. Stir to combine the vegetables and chicken with the sauce. Add the olives with a big pinch of salt and pepper and stir. Cover and simmer for 40 minutes.
Get your penne pasta on. Salt the water and cook according to pack instructions.
Serve it up with a sprinkling of parsley and tuck into this delicious dish. Enjoy!