I made this last night and other half really enjoyed (as did I!) so thought I would share as really easy but really really tasty....
But best of all - it's free
SERVES 2 (GENEROUS PORTIONS)
200g pasta shapes
spray oil
3 x boneless, skinless chicken thighs, chopped into small pieces
1 x onion - finely chopped
2 x garlic cloves - finely chopped
1 x red pepper sliced small
6 x mushrooms sliced
1 x small red chilli, de-seeded and finely chopped
1 x can of tinned tomatoes (I used Sainsburys taste the difference tinned cherry tomatoes)
1 x tsp oregano
1 x tsp basil
generous salt and pepper (just check throughout cooking)
1/2 chicken stock cube
1 x squeeze of tomato puree
1. Heat a pan and spray with fry light and brown the chicken pieces on a medium heat until cooked through.
2. Add the onion, garlic, mushrooms, red pepper, chilli, salt and pepper and turn down the heat to cook the veg until soft.
3. Once the veg is softened, add the squeeze of tomato puree, the oregano and the basil. Stir through and cook for another couple of minutes.
4. Next add your tinned tomatoes, half a stock cube and some water (prob 100-200mls but just enough to cover everything), bring to the boil then turn down the heat to simmer away for about half an hour or until the sauce has reduced down and thickened. Check the seasoning.
You can then turn the heat off while you cook your pasta and then reheat the sauce when the pasta is ready and combine the two together.
The sauce shouldn't be runny - it should be thick enough to coat the pasta.
I used tagliatelli.
But best of all - it's free
SERVES 2 (GENEROUS PORTIONS)
200g pasta shapes
spray oil
3 x boneless, skinless chicken thighs, chopped into small pieces
1 x onion - finely chopped
2 x garlic cloves - finely chopped
1 x red pepper sliced small
6 x mushrooms sliced
1 x small red chilli, de-seeded and finely chopped
1 x can of tinned tomatoes (I used Sainsburys taste the difference tinned cherry tomatoes)
1 x tsp oregano
1 x tsp basil
generous salt and pepper (just check throughout cooking)
1/2 chicken stock cube
1 x squeeze of tomato puree
1. Heat a pan and spray with fry light and brown the chicken pieces on a medium heat until cooked through.
2. Add the onion, garlic, mushrooms, red pepper, chilli, salt and pepper and turn down the heat to cook the veg until soft.
3. Once the veg is softened, add the squeeze of tomato puree, the oregano and the basil. Stir through and cook for another couple of minutes.
4. Next add your tinned tomatoes, half a stock cube and some water (prob 100-200mls but just enough to cover everything), bring to the boil then turn down the heat to simmer away for about half an hour or until the sauce has reduced down and thickened. Check the seasoning.
You can then turn the heat off while you cook your pasta and then reheat the sauce when the pasta is ready and combine the two together.
The sauce shouldn't be runny - it should be thick enough to coat the pasta.
I used tagliatelli.
