Fusilli with chicken, olives, artichoke, red peppers and basil

Ingredients

• 200g fusilli
• 250g chicken thighs, skin off and sliced
• 50ml white wine
• 60g kalamata olives
• 60g artichoke hearts
• 60g roasted red peppers, sliced
• olive oil
• 1/2 bunch fresh basil
• parmesan to serve
• salt and pepper to taste

Directions

1. Start by placing a large pot of salted water on to boil.
2. In a large fry pan over high heat, add 2 tablespoons of olive oil, and once it's hot, add the sliced chicken, season it with salt and sauté for 7-8 minutes.
3. While the chicken is cooking, add the pasta to the boiling water to cook.
4. Once you start to get colour on the chicken deglaze, the pan with white wine before adding the roasted capsicums, artichokes and olives.
5. Once the pasta is cooked, drain and add to the pan with the chicken and other ingredients. Toss well, turn the heat off and add the basil. Serve with fresh parmesan. Add another drizzle of olive oil and some more fresh basil.