Sun-Dried Tomato Chicken Pasta with Feta and Walnuts

• 2 Chicken Breast, cut into small bite-sized pieces
• 1 Red Onion, medium, finely chopped
• 2 Garlic, large cloves, finely crushed
• 1 Red Chilli, finely chopped
• Sun-Dried Tomatoes, finely chopped, plus 2 tbsp oil from the jar 1 jar
• 200 g Orecchiette Pasta, or any short pasta
• 600 ml Chicken Stock
• 100 g Feta Cheese, crumbled
• 2 tbsp Parmesan Cheese, grated
• Fresh Parsley, chopped small bunch
• 2 tbsp Fresh Dill, chopped
• 50 g Walnuts, roughly chopped
• 1 tsp Dried Basil

Instructions

1. 1
   Heat the reserved sun-dried tomato oil in a large, deep frying pan or saucepan over medium-high heat.
2. 2
   Add the chicken pieces and cook for 5-6 minutes, turning occasionally, until golden brown and cooked through. Remove from pan and set aside.
3. 3
   In the same pan, add the chopped red onion and cook for 3-4 minutes until softened. Add the garlic and red chilli, cooking for another minute until fragrant.
4. 4
   Stir in the chopped sun-dried tomatoes and dried basil, cooking for 2 minutes to release the flavours.
5. 5
   Add the pasta and chicken stock to the pan. Bring to a boil, then reduce heat to medium and simmer for 12-15 minutes, stirring occasionally, until the pasta is tender and most of the liquid has been absorbed.
6. 6
   Return the cooked chicken to the pan and stir to combine. Season with salt and pepper to taste.
7. 7
   Remove from heat and stir in the grated Parmesan and half of the fresh parsley.
8. 8
   Serve immediately, topped with crumbled feta cheese, remaining parsley, fresh dill, and chopped walnuts.