Creamy Chicken with Penne Pasta

750 grm chicken thighs, diced 
1 kilo roma tomatoes, diced
2 cloves fresh garlic, crushed 
3 stalks celery washed and chopped finely
3 carrots peeled and chopped finely
1 tblspn butter
1 tblspn olive oil
300ml thickened cream
Salt and pepper
2 tblspns fresh basil chopped
1 pack of Mancini pasta of your choice

Heat the oil and butter in a large pan and cook the tomatoes, celery, carrot and garlic until tender. Add the chicken and stir until it turns white. Cover and cook or 20-25 minutes until chicken is coloured.  Add the cream and cook together for 5 minutes or until the cream is reduced.  Adjust for seasoning and add the fresh basil.
Cook the pasta in lightly salted water and before you drain it put aside a coffee cup full. Add the pasta to the sauce and mix through over a low heat. If need be add a little of the cooking water to loosen.

Serves: 4 generously

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