Chicken Strips with Creamy Tomato Sauce and Basmati Rice

Chicken and Creamy Tomato Sauce

• 30 g pistachio nuts, unsalted, shelled
• 70 g onion, quartered
• 1 garlic clove (optional)
• 20 g extra virgin olive oil, plus 1 tsp
• 15 g fresh basil leaves
• 400 g tinned chopped tomatoes
• 1 ½ - 2 tsp fine sea salt
• 1 pinch caster sugar
• ½ tsp ground black pepper
• 800 g chicken breast fillets, skinless, cut in strips (1 cm thick)
• fine sea salt, to taste
• ground black pepper, to taste

Basmati Rice

• 1300 g water
• 1 tsp fine sea salt
• 25 g extra virgin olive oil
• 300 g basmati rice

Finalisation

• 250 g mascarpone