Tomato Chicken Pappardelle

Tomato Chicken Pappardelle

A delightfully easy mid-week, balanced meal loaded with flavour and nutrition. 

Twenty minutes maximum in the kitchen and your meal will be on the table! 

Kids and grown-up's alike will love this, and so will you if you're the cook in the house. MoT Providore - here to make your life just that bit easier!

INGREDIENTS FOR FOUR (all ingredients available in-store)
200gm onion
Olive oil for frying
Salt and black pepper
500gm chicken mince
300gm fresh tomato sauce (TIP: use La Delizia Lab Tomato Basil Sauce)
125ml whipping cream
60gm grated Parmesan
500gm fresh pasta shape of your choice
1 x small iceberg
1 x large avocado
2Tbsp cooking school vinaigrette 


  1. Place medium frying pan on medium heat.
  2. Finely chop peeled onion and fry in 1½ tablespoons olive oil. Season with good pinch salt and couple grinds pepper and fry for 7- 10 minutes, until softened and starting to colour.
  3. Meanwhile, prepare salad. Rip iceberg lettuce into chunks and place in bowl. Chop avocado into chunks and add to lettuce. Cover and place in fridge while completing cooking.
  4. Remove onion from pan, leaving excess to fry chicken.
  5. Re-heat frying pan for a minute or so, then add half amount of mince. Fry, seasoning with a big pinch salt and few grinds pepper, for a few minutes, until chicken is cooked through. Remove from pan. Repeat cooking with other batch of chicken. Then replace cooked chicken and onions back to pan.
  6. While chicken is frying, place large pan of well salted water on to boil.
  7. Add tomato sauce and cook for a couple of minutes.
  8. Add cream and bring sauce back to a simmer. Cook for 3 to 4 minutes. Taste for seasoning and adjust as liked.
  9. While sauce is cooking, add pasta to boiling water. Bring back to the boil as quickly as possible, stirring a couple of times to ensure pasta loosens and doesn’t stick together. Cook for a few minutes, until tender. Strain well.
  10. Immediately place pasta in serving dish, drizzle with a little olive oil. Spoon chicken and sauce on top and scatter with parmesan cheese.
  11. Dress salad with vinaigrette and serve alongside pasta.


  • I chose La Delizia pappardelle pasta as I like the way the sauce nestles amongst the ribbons and sticks to the surface.
  • The salad adds texture in the form of creaminess of the avocado and crispness of iceberg lettuce. It’s simple, yet a great pairing with the pasta and sauce.
  • Use free range chicken mince from us or your butcher rather than pre-packaged supermarket mince, as it has more texture.
  • Fry sliced mushrooms with onion in frying pan for even more vegetable goodness.
  • And/or add a few good handfuls baby spinach leaves to chicken and sauce and briefly wilt before serving.
  • Add fresh basil leaves on serving.
  • Like a spot of heat? Spoon over Krunchilli condiment at the table for those who do!


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