25/10/2026
This creamy, savoury pasta combines tender, flavour-packed marinated chicken with the rich tang of sundried tomatoes and the aromatic kick of garlic.
INGREDIENTS
For the chicken:
500 g chicken breast or thigh, sliced into bite-sized pieces
3 - 4 tbsp FERMENTed Frango Sauce
1 tbsp olive oil
Salt and black pepper to taste
For the pasta:
300 g pasta of your choice
1 tbsp olive oil
3 tbsp FERMENTed Pickled Onions, finely chopped
2 - 3 cloves fresh garlic, minced
½ cup FERMENTed Sundried Tomatoes, chopped
1 - 2 tbsp FERMENTed Garlic & Ginger Sauce
1 cup cream
½ cup grated Parmesan
½ cup pasta water
Fresh basil or parsley, to garnish
Extra Parmesan, to serve
METHOD
Marinate the chicken: Place the chicken in a bowl and coat generously with FERMENTed Frango Sauce and olive oil. Season with black pepper and allow to marinate for at least 30 minutes – or overnight for even more flavour.
Cook the pasta: Cook the pasta according to the packet instructions until al dente. Reserve about ½ cup of the pasta water before draining.
Cook the chicken: Heat a large pan over medium-high heat. Add the marinated chicken and cook until golden brown and cooked through. Remove from the pan and set aside.
Build the flavour: In the same pan, add a drizzle of olive oil. Add the onions, then add the fresh garlic, FERMENTed Sundried Tomatoes and FERMENTed Garlic & Ginger Sauce. Cook for 1 - 2 minutes until fragrant.
Make it creamy: Reduce the heat and stir in the cream. Add the Parmesan and a splash of reserved pasta water, stirring until you have a smooth, creamy sauce.
Bring it together: Add the cooked pasta and chicken to the pan. Toss everything together, adding more pasta water if needed to loosen the sauce.
Serve: Finish with fresh basil or parsley and extra Parmesan.
The result? Creamy, tangy, savoury and packed with fermented goodness – the perfect pasta celebration!
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