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Pasta Sauce with Chicken and Tomato

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Serves: 4
15ml / 1 tbsp olive oil
1 onion, chopped
1 carrot, chopped
50g / 2oz / 1 cup sun-dried tomatoes in olive oil, drained weight
1 garlic clove, chopped
400g / 14oz can chopped tomatoes, drained
15ml / 1 tbsp tomato puree
150ml / 1/4 pint / 2/3 cup chicken stock
350g / 12oz / 3 cups pasta spirals (fusilli)
225g / 8oz chicken, diagonally sliced
salt and black pepper
sprigs fresh mint, to garnish

Heat the oil in a large frying pan and fry the chopped onion and carrot for 5 minutes, stirring from time to time.

Chop the sun-dried tomatoes and set aside. Stir the garlic, canned tomatoes, tomato puree and stock into the onions and carrots and bring to the boil. Simmer for 10 minutes, stirring occasionally. Cook the pasta in plenty of water following the instructions on the packet.

Pour the sauce into a food processor or blender and process until smooth. Return the sauce to the pan and stir in the sun-dried tomatoes and chicken. Bring back to the boil, then simmer for 10 minutes until the chicken is cooked. Adjust the seasoning.

Drain the pasta thoroughly and toss it in the sauce. Serve immediately, garnished with sprigs of fresh mint.

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