Pasta, I love the stuff. In the time it takes to cook the pasta, you’ll make the most tasty sauce. Whether you love a chunky or smooth sauce, a home made sauce beats the store bought jar sauces hands down. Not only do you know what goes it to it, you can determine it’s overall flavour. Give it a try, you’ll never use a jar of store bought sauce again!
Ingredients for 1 serving
|1||garlic clove, chopped or crushed|
|1/2 tsp||dried basil|
|23ml||sweet chilli sauce|
|salt and pepper|
(Example ingredient amounts given, adjust accordingly to your requirements)
- Boil a pan of water and cook the pasta to the manufacturers instructions. When cooked, add cold water to the pan to stop the pasta overcooking, drain and put to one side.
- In a medium frying pan dry fry the chopped mushrooms with a sprinkle of salt to draw out the natural liquid and pop a lid on and cook for a few minutes.
- Next add the chicken breast and cook with the lid on for a couple of minutes to colour each side.
- Add the oil to the pan along with the garlic, the chopped tomatoes and the sweet chilli sauce.
- Give everything a good stir, season to taste and add the dried basil.
- Pop a lid on and leave to cook for 10 minutes.
- Now check the chicken to see if it’s cooked, it will be firm to the touch.
- If it’s ready, and pop the spinach on top of the chicken and put the lid back on. It should only take a minute to wilt the spinach.
- Add the pasta in the pan to coat with the lovely thick sauce.
Plate up and enjoy!
- For this recipe, the dried pasta varieties I’ve used are Spaghetti and Rigatoni.
- For those on 2018 BC plans, sweet chilli sauce is a swap for other side sauces provided you choose one with equivalent macros.
- Traditionally in Italian cooking you would use the smallest pinch of sugar to take any acidity out of the tomatoes but for this recipe I am using the sweet chilli sauce to do that.