Hidden Vegetable Chicken Pasta
By Sarah Butler
This recipe is a fantastic way to hide vegetables in a delicious homemade sauce so a great one for the kids. You can enjoy this recipe with pasta, rice or potatoes so it’s a really versatile dish! Leftovers can be stored in the fridge for up to 2 days or freeze for up to 3 months.
4 people
35 minutes
10 minutes
Ingredients
- 1 handfull Basil Leaves (fresh)
- 25 g Butter
- 1 - Carrots (chopped finely)
- 6 - Cherry Tomatoes (halved)
- 4 - Chicken Breast (cut into cubes)
- 200 ml Chicken Stock
- 2 cloves Garlic (crushed)
- 1 tbsp Garlic Powder
- 1 wedges Lemon
- 3 tbsp Olive Oil
- 1 small Onion (chopped finely)
- 1 tbsp Oregano
- 1 tbsp Paprika
- 60 g Parmesan Cheese (grated)
- 1 - Red Pepper (chopped finely)
- 1 pinch Salt and Pepper
- 200 g SuperValu Penne Pasta 1kg (or pasta of choice)
- 2 tsp Tomato Puree
Method
- Cook the pasta as per packet instructions, once cooked you can soak in cold water until required.
- Coat the chopped chicken pieces with 1 tbsp olive oil, paprika, garlic powder, oregano and a little salt and pepper. Combine well.
- Add 1 tbsp olive oil to a nonstick frying pan on a medium heat and fry the chicken for 5-6 minutes until golden and fully cooked, set aside.
- Deglaze the pan by squeezing in the juice of the lemon wedge.
- Into the same frying pan add 25g butter and 1 tbsp olive oil and once melted, add the carrots, pepper, onion, garlic and tomatoes.
- Cover and cook on a medium heat for 5 - 6 minutes until vegetables have softened.
- Add the tomato pureé and the chicken stock into the pan and bring to a simmer.
- Blitz the vegetables in the frying pan until it has a smooth sauce consistency.
- Strain the pasta.
- Return the sauce to the frying pan along with the cooked chicken pieces and the cooked pasta, combine and bring to a light simmer.
- Garnish with the grated parmesan and fresh chopped basil and enjoy!
