Jamie's 15 minute (takes me 25) Chicken Pasta with Herby 6 Veg Ragu
 Chicken Pasta with Herby 6 Veg Ragu Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 4
- 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
View full nutritional breakdown of Jamie's 15 minute (takes me 25) Chicken Pasta with Herby 6 Veg Ragu calories by ingredient
Introduction
I have adapted this recipe from the Jamie Oliver 15 minute meals book. I have halved the amount of chilli, removed the pine nuts and adjusted the amount of passata to match the pack size we buy. I have adapted this recipe from the Jamie Oliver 15 minute meals book. I have halved the amount of chilli, removed the pine nuts and adjusted the amount of passata to match the pack size we buy.Number of Servings: 4
Ingredients
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For the Ragu:
1 large leek
1 stick celery
1 large carrot
1 courgette (zucchini)
3 jarred red peppers
olive oil (could use oil from the jar of peppers)
8 sprigs fresh thyme
500g passata
For the Pasta:
320g dry weight wholewheat fusili pasta
300g raw weight skinless boneless chicken breasts
3 rashers smoked streaky bacon
1/4 fresh red chilli
4 cloves garlic
2 sprigs fresh rosemary
2 fresh bay leaves
balsamic vinegar
30g Parmesan cheese to serve
Directions
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.