Chicken and tomato pasta with snow peas
350g dried penne pasta
100g snow peas, trimmed, halved diagonally lengthways
500g single chicken breast fillets
1 tsp olive oil
1 x 500g bottle Five Brothers Summer Tomato Basil Pasta Sauce
Cook the pasta in a large saucepan of salted boiling water following packet directions or until al dente. Add the snow peas in the last 30 seconds of cooking. Drain and return to the pan.
Meanwhile, preheat a large frying pan over medium heat. Brush chicken with oil. Season with salt and pepper. Cook for 4 minutes each side or until cooked through. Transfer to a plate and cover with foil. Set aside for 5 minutes to rest.
Add the sauce to the pasta mixture. Place over medium heat and stir until heated through. Thickly slice the chicken diagonally. Add to the pasta mixture and toss to combine.
Divide among serving bowls to serve.