Chicketti

This is for my friend Mel....I don't know how you usually make your chicketti lol BUT this is my version.

3 skinless chicken breasts, cubed
4 cloves garlic, finely chopped
2 Tb good quality olive oil
1/2 cup white wine or chicken stock
1 can diced italian tomatoes
½ bottle of italian passata (tomato puree)
1 tsp dried oregano
1 tsp dried basil
pinch of sea salt and fresh cracked black pepper

Add oil to the pan, medium high heat, and add garlic and keep stirring around until it is aromatic but do not let it brown or it will go bitter.
Add your cubed chicken to the pan and keep moving it around so it does not stick or burn...
Once the chicken is sealed, add the wine/stock and allow it to reduce a little to enhance the flavour and slowly poach the chicken.
Add oregano, basil, S&P to taste .
Add tin of tomatoes and the ½ bottle of italian passata, simmer for 30 minutes, until chicken is tender and serve through some hot pasta..preferably spaghetti, hence the name 'chicketti' lol..I only had some rigatoni last night.
Garnish with some rocket/arugula or fresh basil...a very simple and yummy dinner!