500 g penne
spray of canola or olive oil
500 g or two skinless chicken breast fillets, cut into thin strips
1 small onion, finely chopped
2 teaspoons minced garlic
125 ml (½ cup) MAGGI Chicken Stock
825 g can crushed tomatoes
1 tablespoon tomato paste
salt and freshly ground black pepper, to taste
60 g feta cheese, cut into small cubes
¼ cup fresh basil leaves (optional)

Start cooking the pasta in a large saucepan of boiling water.  Spray a nonstick frying pan or wok with oil and heat.  Cook the chicken over medium-high heat for about 5 minutes or until browned.  Remove from the pan and set aside.  Add the onion to the pan and cook over medium heat for 3 minutes or until soft.  Add the garlic and cook for 1 minute more.  Add the stock, tomatoes and tomato paste, and bring to the boil.  Reduce heat slightly, and simmer for 5 minutes, stirring occasionally.  Return the chicken to the pan and heat through.  Season to taste.  When the pasta is al dente, drain and toss with the sauce to combine.  Just before serving, stir the feta and basil into the sauce.  Serve immediately with salad.