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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!

Serves 4

Preparation time
10 Minutes
 
Cooking time
35 Minutes
 

Ingredients

200g SuperValu Penne (or pasta of choice)

4 chicken breasts, cut into cubes

3 tbsp olive oil 25g butter

1 tbsp paprika

1 tbsp oregano

1 tsp garlic powder

Salt & pepper

1 lemon wedge

1 carrot, chopped finely

1 red pepper, chopped finely

1 small onion, chopped finely

2 cloves garlic, crushed

5-6 cherry tomatoes, halved

2 tbsp tomato pureé

200ml chicken stock

Handful of fresh basil

60g grated parmesan

Directions

1. Cook the pasta as per packet instructions, once cooked you can soak in cold water until required.

2. Coat the chopped chicken pieces with 1 tbsp olive oil, paprika, garlic powder, oregano and a little salt and pepper. Combine well.

3. 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.

4. Deglaze the pan by squeezing in the juice of the lemon wedge.

5. Into the same frying pan add 25g butter and 1 tbsp olive oil and once melted, add the carrots, pepper, onion, garlic and tomatoes.

6. Cover and cook on a medium heat for 5-6 minutes until vegetables have softened.

7. Add the tomato pureé and the chicken stock into the pan and bring to a simmer.

8. Blitz the vegetables in the frying pan until it has a smooth sauce consistency.

9. Strain the pasta.

10. Return the sauce to the frying pan along with the cooked chicken pieces and the cooked pasta, combine and bring to a light simmer.

11. Garnish with the grated parmesan and fresh chopped basil and enjoy!

 
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