2 tablespoons olive oil

8 chicken thighs, trimmed and diced into 1cm pieces

200g button mushrooms, trimmed and roughly chopped

½ zucchini, trimmed and sliced

1 carrot, peeled, trimmed and sliced

1 brown onion, finely chopped

4 slices bacon, coarsely chopped

2 garlic cloves, crushed

1 tin diced tomato

1/3 cup balsamic vinegar

1 cup pitted black olives, halved

2 tablespoons tomato paste

2 Tsp Italian Herbs

1 Tsp dried Oregano

Salt & Pepper to season

350g spiral pasta


Heat ½ the oil in a large frying pan over high heat. Add the chicken and cook, turning occasionally, for 5 minutes or until golden brown. Transfer to a plate.

Add remaining oil to the pan over med-high heat. Add mushrooms, onions, bacon, carrot, zucchini, and garlic. Cook, stirring occasionally, for 4-5 minutes or until golden or until onion softens.

Add the chicken back to the pan as well as the tin tomato, balsamic vinegar and seasoning and stir to combine. Reduce heat to low. Cook, covered, stirring occasionally, for 20 minutes or until the chicken is cooked through and sauce thickens slightly.

Meanwhile bring a medium pan of salted water to the boil. Add pasta and cook for approximately 10-12 mins or until al dente. Drain.

Once the chicken is cooked through, add the olives, tomato paste; stir to combine. Remove from heat. Serve on top of cooked pasta.