Heat the olive oil in the pan over medium-high heat.
Toss the chicken in the oregano, paprika and garlic and season well with salt. Cook, stirring frequently, until the chicken is no longer pink on the outside, about 4 minutes.
Add the stock, tomatoes, and pasta. Bring to a boil and cook, uncovered, stirring frequently, until the pasta is cooked, and the sauce has reduced and thickened, 15 to 20 minutes
Check the seasoning, serve scattered with parmesan and fresh basil
Ingredients
Directions
Heat the olive oil in the pan over medium-high heat.
Toss the chicken in the oregano, paprika and garlic and season well with salt. Cook, stirring frequently, until the chicken is no longer pink on the outside, about 4 minutes.
Add the stock, tomatoes, and pasta. Bring to a boil and cook, uncovered, stirring frequently, until the pasta is cooked, and the sauce has reduced and thickened, 15 to 20 minutes
Check the seasoning, serve scattered with parmesan and fresh basil
