Smoked chicken breast are very versatile especially over summer when all they need is slicing and tossing with pasta or a salad for a quick meal. This recipe uses sun-dried tomato mustard, but if you cannot find that, use any prepared milder style mustard.

Ingredients

• 1 double breast smoked chicken, skin removed
• 1 cup chicken stock
• ½ cup semi-dried tomatoes
• 4 spring onions, trimmed
• 2 tblsp sundried tomato mustard
• ¼ cup chopped parsley
• ¼-½ cup sour cream
• 400-500 grams dried penne pasta

Method

1. Cut the smoked chicken breast into very thin slices. Cut the spring onion into long thin slices.
2. Heat the chicken stock in a saucepan and add the mustard, smoked chicken, spring onions, semi-dried tomatoes and parsley and warm through. Stir in the sour cream and keep warm.
3. Cook the penne pasta in boiling salted water until al dente or tender to the bite. Drain well. (If thick the pennne pasta could take 12-14 minutes).
4. Toss the penne pasta with the smoked chicken sauce and season with salt and pepper if wished.

Cooks Tips

- Parsley is packed full of flavour and add life to many dishes. Look out for Italian parsley - it has a flat leaf.