Pasta pomodoro con pollo

Pasta pomodoro con pollo

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

277g chicken breast
1 garlic clove, chopped or crushed
116g mushrooms, sliced
95g chopped tomatoes
6g olive oil
1/2 tsp dried basil
80g dried pasta
149g spinach
23ml sweet chilli sauce
salt and pepper

(Example ingredient amounts given, adjust accordingly to your requirements)

Method

  • 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!

Notes

  • 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.
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