500 g penne pasta

1 bunch asparagus, chopped

500 g chicken breast

2 tsp olive oil

1 onion, finely diced

2 garlic cloves, crushed

2 Tbsp sun-dried tomatoes, finely chopped

1 can crushed tomatoes

1 cup frozen peas, thawed

200 g cherry tomatoes, halved

To serve: 50 g feta, fresh basil

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Cook pasta in a large pot of salted boiling water until al dente, adding the chopped asparagus for the last 2 minutes. Drain and set aside.
Slice chicken breasts horizontally into 4 thin pieces. Coat with 1 teaspoon olive oil and season well. Cook in a hot frying pan for about 5 minutes per side. Set aside to rest.
Add remaining teaspoon of olive oil to the pan. Sauté the onion for a few minutes until softened.
Stir in sun-dried tomatoes, garlic, and crushed tomatoes. Simmer for a few minutes.
Add peas and cherry tomatoes to the sauce, then stir through the cooked pasta. Season to taste.
Divide pasta among bowls. Slice chicken into thin strips and place on top.
Finish with crumbled feta and fresh basil.

Swap basil for parsley or rocket for a different herb note.

Add a splash of cream or mascarpone for a richer sauce.

Use prawns, halloumi or tofu instead of chicken.

Any pasta shape works—penne, spirals, spaghetti.

Add extra veggies like spinach, capsicum or zucchini.