Heat oil in a large heavy based saucepan. Fry onion, garlic and rosemary until onion is transparent. Add chicken breasts, continue frying, stirring constantly over high heat until chicken is lightly browned on both sides.
Pour in the marsala, port or sherry and allow the alcoholic fumes to evaporate.
Add the tomatoes, tomato paste and chilli. Cover and simmer for 30 minutes. Season with pepper when done.
Meanwhile cook the pasta in plenty of boiling salted water until ‘al dente’. Drain and transfer to serving plates.
Arrange chicken on top, spoon over sauce and garnish with rosemary sprigs. Top with parmesan cheese.
Serve with a tossed green salad.
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|Serving Size: 1 Serving (400g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 137 (20%)|
|Amt Per Serving||% DV|
|Total Fat 15.2g||20 %|
|Saturated Fat 5.1g||25 %|
|Monounsaturated Fat 5.8g|
|Polyunsanturated Fat 2.7g|
|Cholesterol 66.7mg||21 %|
|Sodium 447.7mg||15 %|
|Potassium 1069.4mg||28 %|
|Total Carbohydrate 89.9g||26 %|
|Dietary Fiber 6.3g||25 %|
|Sugars, other 83.6g|
|Protein 38.8g||55 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 674
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