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Thursday 18th February 2016Char grilled chicken with 5 vegetable sauce
This recipe is based on the mixed vegetables that you have left in your veg tray, that tiny piece of cheese left in the fridge and the opened box of pasta sat in the cupboard, a healthy meal for the family that is also healthy on the pocket!
Ingredients (serves 2):
2 skinless chicken breasts (sliced) 400g-dried penne pasta
50g-diced carrots 50g-diced courgette
50g-diced onion 50g celery
200g-tomato passatta/juice 1 fl oz Sunflower oil
6 x leaves of basil 40g grated cheddar cheese
Method:
Rub the chicken in a little sunflower oil and then place on a hot char-grill pan for 2 minutes on each side. Finish cooking in a pre-heated oven at 200oC until cooked (3-4 minutes).
In a hot, large frying pan ad a little sunflower oil and then, carefully, add the chopped onions and carrots. Cook for 1 – 2 minutes then add the celery and diced courgettes, cook for 2 – 3 minutes. Add the tomato juice and cook for 5 minutes.
Cook the pasta in boiling water for 10-12 minutes, drain and mix into the tomato and vegetables. Tear up basil and mix in.
SERVE in a bowl, place the strips of sliced chicken on the top and spoon over the remainder of the sauce. Sprinkle with grated cheddar cheese and serve.