Monday, 16 October 2017

Pasta Chicken

Chopped roast chicken breast in a tomato sauce with chicken stock,  garlic, chilli pepper, onion, red pepper, basil and coriander. Served with wheat-free pasta and black pepper, and without cheese.

First, fry chopped onion in sunflower oil with chopped red pepper, until the onion begins to turn golden brown. Deseed the chilli, chop and add to the pan. Add crushed and chopped garlic.

Prepare the tomato sauce. Chopped tinned tomatoes will do, or otherwise a tomato passata. Add some boiling water to the pan, and add the tomato sauce. Add the chopped chicken and stir together thoroughly.  Simmer under glass for at least twenty minutes. During which time you can prepare the wheat-free pasta (8-10 minutes in boiling salted water).

You can serve the pasta first if you prefer, but on this occasion I served the chicken salsa first, then added the pasta tubes.

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