Ingredients

• 180 g Brown onion cut into quarters
• 2 cloves Garlic
• 1/2 cup Fresh Basil leaves about 20g
• 40 g Olive oil
• 400 g Water
• 500 g Chicken thigh fillets cut into bite-size pieces (cubes) not too small their size will reduce when cooked
• 400 g Annalisa Tomatoes Diced or whole This tomato is thick and not watery
• 1 Tbsp Bec's Umami powdered stock or 1 x 10 gm Continental chicken stockpot
• 1 tsp sugar any you wish but a dark brown works well
• 1 tsp Pink Murray Valley Salt Flakes or 1/2 tsp fine salt1/2 tsp freshly grou
• 1/2 tsp freshly ground black pepper
• 50 g Pitted Kalamata olives
• 150 g roasted red capsicum (or fresh sliced red capsicum)
• 150 g -200 g Pasta Penne (I use Barilla Pasta Penne Rigate)
• 200 g Fresh button mushrooms sliced

Devices & Accessories

TM6

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