Sun-dried Tomato & Olive Chicken Pasta

Boil a kettle 

Heat a large, wide-based pan (preferably non-stick) with a matching lid, with a drizzle of olive oil over a medium-high heat

Once hot, add the chicken thigh fillets and cook for 3-4 min, turning once half way, until they're golden on both sides

Add the sun-dried tomatoes to a bowl, cover them with 250ml [400ml] boiled water and leave them to soak

Meanwhile, peel and finely dice the red onion[s]

Peel and finely chop (or grate) the garlic

Cut the tomatoes into wedges

Once the chicken thighs are golden, transfer them to a plate, leaving any juices behind 

Add the chopped onion to the pan and cook for 3-4 min over a medium-low heat 

Add the chopped garlic and cook for 1 min further

Add the tomato paste, tomato wedges, sun-dried tomatoes (including the soaking liquid), half of the balsamic vinegar and 1 tsp [2 tsp] sugar to the pan and cook for 1-2 min

Return the chicken thighs to the pan, cover with a lid and cook for 10-12 min or until cooked through

Re-boil a kettle 

Meanwhile, add the linguine to a pot of boiled water with a large pinch of salt and bring to the boil over a high heat

Cook the linguine for 8-10 min or until cooked with a slight bite

Once done, drain the linguine, reserving a cup of the starchy pasta water

Shave the Italian hard cheese with a peeler until you end up with a pile of 'cheese shavings' and grate any remaining cheese

Chop the basil finely, including the stalks

Combine the remaining balsamic vinegar, 1 tbsp [2 tbsp] olive oil, 1 tsp [2 tsp] sugar and a pinch of salt and pepper in a small bowl - this is your balsamic dressing 

Once the chicken is cooked through, shred it apart in the pan, using two forks - this technique is known as ‘pulling'

Add the black olives and chopped basil

Season with a pinch of salt and pepper and add the drained linguine 

Tip: if the sauce looks a bit dry add some of the starchy pasta water