USING UP THE LEFT OVERS - Chicken and Tomato Pasta

This is a great dish if you want to knock up a tasty weekday meal for you and your family. It's dead easy to make and uses up those left-over bits of chicken that you have managed to scrape from the chicken carcase, plus a few other cheap ingredients. Alternatively you can use fresh chicken breasts.

Ingredients: (Serves 4)
1tbs olive oil
250g of cooked chicken or fresh boneless chicken breasts, diced
1 large onion, finely chopped
3 celery sticks, diced
2 carrots, diced
2tsp dried oregano
125ml red wine or vegetable stock (from a Knorr stock cube)
400g can of chopped tomatoes
Salt and pepper
375g penne pasta

  • Heat the oil in a frying pan and fry the chicken pieces, stirring occasionally, until lightly coloured. Add the onion, celery and carrots and cook for 5 minutes until softened.
  • Add the oregano, wine (or vegetable stock) and tomatoes and season with a bit of salt and pepper. Bring the sauce to the boil, cover the pan and simmer for 10 minutes.
  • Meanwhile, cook the pasta according to the packet instructions.
  • Drain it and put it back in the saucepan, then mix in the sauce.
  •  Dish it up and tuck in!


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