Ingredients
Serves 4
2 tbsp olive oil
450 g/ 1 lb skinless, boneless
chicken breast , cut into thin strips
6 spring onions , chopped
225 g / 8 oz Feta cheese , diced
4 tbsp chopped fresh chives
450 g / 1 lb dried garganelli
salt and pepper
tomato focaccia ,to serve
Method
1 .Heat the olive oil in a heavy based frying pan .Add the chicken and cook over medium heat , stirring frequently for 5-6 minutes , or until golden all over and cooked through . Add the spring onions and cook for 2 minutes . Stir the Feta cheese into the pan with half the chives and season with salt and pepper .
2 .Meanwhile , bring a large heavy based saucepan of lightly salted water to the boil . Add the pasta , return to the boil and cook for 8-10 minutes , or until tender but still firm to the bite. Drain well , then transfer to a warmed serving dish .
3 .Spoon the chicken mixture onto the pasta , toss lightly and serve immediately , garnished with the remaining chives and accompanied by tomato focaccia .