Heat the oil in a large pan and brown the chicken over a medium heat for 5min until golden - no more or it will become tough. Remove with a slotted spoon and set aside.
Step 2
In the same pan, fry the onion for 10min until softened. Add garlic; cook for 1min.
Step 3
Return chicken to the pan and stir in the chopped tomatoes, vinegar, sugar, sultanas and hot stock. Simmer for 10-12min. Stir in the cherry tomatoes and cook for 5min until the sauce is reduced.
Step 4
Meanwhile, bring a large pan of lightly salted water to the boil, add the pasta and cook according to the packet instructions.
Step 5
Drain the pasta and add to the chicken mixture. Toss well, then divide between two plates, garnish with pinenuts and basil and serve.
The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
