Jamie's 15 minute (takes me 25) Chicken Pasta with Herby 6 Veg Ragu
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
For the Ragu:1 large leek1 stick celery1 large carrot1 courgette (zucchini)3 jarred red peppersolive oil (could use oil from the jar of peppers)8 sprigs fresh thyme500g passataFor the Pasta:320g dry weight wholewheat fusili pasta300g raw weight skinless boneless chicken breasts3 rashers smoked streaky bacon1/4 fresh red chilli4 cloves garlic2 sprigs fresh rosemary2 fresh bay leavesbalsamic vinegar30g Parmesan cheese to serve
Get everything ready before you even think about starting, all ingredients out and pans etc ready to go.
* kettle boiled, * food processor ready with the bowl blade, * large casserole pan on high heat, * large lidded pan on med heat, * medium frying pan on high heat
1. Split the leek lenghthways, rinse under the cold tap then finely chop in the processor, with the trimmed celery, carrot, courgette and peppers. Put into the casserole pan with 1 tbsp oil, thyme leaves and a pinch of salt and pepper and stir regularly.
2. Put the pasta into the large pan, cover with boiling salted water and cook according to packet instructions.
3. Sice the chicken into 2cm chunks and put into the frying pan with 1 tbsp oil and a pinch of salt and pepper, tossing regularly until golden and cooked through.
4. Stir the passata into the vegetable and simmer.
5. Finely slice the bacon and chilli and add to the golden chicken, then crush in the garlic and strip in the rosemary leaves. Add the bay leaves and fry for a minute or two until the bacon is golden then drizzle with balsamic vinegar.
6. Season the sauce, drain the pasta, reserving a cupful of starchy cooking water, then toss the pasta with the sauce, loosening with the cooking water as needed, and pour onto a platter.
7. Scatter the chicken and bacon on top of the pasta and serve with a grating of parmesan.
Serving Size: Makes 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user WAHZOE.
* kettle boiled, * food processor ready with the bowl blade, * large casserole pan on high heat, * large lidded pan on med heat, * medium frying pan on high heat
1. Split the leek lenghthways, rinse under the cold tap then finely chop in the processor, with the trimmed celery, carrot, courgette and peppers. Put into the casserole pan with 1 tbsp oil, thyme leaves and a pinch of salt and pepper and stir regularly.
2. Put the pasta into the large pan, cover with boiling salted water and cook according to packet instructions.
3. Sice the chicken into 2cm chunks and put into the frying pan with 1 tbsp oil and a pinch of salt and pepper, tossing regularly until golden and cooked through.
4. Stir the passata into the vegetable and simmer.
5. Finely slice the bacon and chilli and add to the golden chicken, then crush in the garlic and strip in the rosemary leaves. Add the bay leaves and fry for a minute or two until the bacon is golden then drizzle with balsamic vinegar.
6. Season the sauce, drain the pasta, reserving a cupful of starchy cooking water, then toss the pasta with the sauce, loosening with the cooking water as needed, and pour onto a platter.
7. Scatter the chicken and bacon on top of the pasta and serve with a grating of parmesan.
Serving Size: Makes 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user WAHZOE.
Nutritional Info Amount Per Serving
- Calories: 568.3
- Total Fat: 15.1 g
- Cholesterol: 53.9 mg
- Sodium: 587.7 mg
- Total Carbs: 68.6 g
- Dietary Fiber: 11.1 g
- Protein: 37.5 g
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