CHICKEN STRIPS & PASTA IN TOMATO SAUCE
Prepare:
Measure out frozen veg into a bowl - 2 tbsp green beans, 2 tsbp peas, 3 small broccoli florets.
2 tbsp grated fresh carrot
Cut half inch round from a small butternut squash and sweet potato; peel and dice finely
Cut 2" piece of leek, rinse and long slice
Half a small red onion, peel and long slice, retain other half for another day
Place all the veg into a non stick frypan and dry fry on hot heat for 3 mins stirring continuously.
Grate 2 garlic pieces and add to the pan with half a large can of tomatoes, roughly snip the tomatoes with the scissors and add half a cup plain water, half tsp salt & white pepper and stir in.
Measure out 1 tsp each dried herbs - I used thyme, oregano and fennel and sprinkle them into the tomato mix with 1 tsp cider vinegar and 1 tsp runny honey.
Bring to the boil cooking for 3 mins. Add a handful of your chosen pasta. I used wholemeal spiral pasta, stir in.
Meantime Cut a chicken breast into butterfly shape (use scissors to cut in two pieces without severing completely, open the breast flat into a butterfly shape); cut the chicken into long quarter inch slices and stir into the tomato mix. Bring back to boil then lower heat to medium. After 10 minutes lower heat again to low and cook a further 10 mins. Serves 2 small portions or 1 large.
RECIPE LINKS -
Italian-style stuffed aubergines
CHICKEN WITH LEEK & CUMBERLAND SAUSAGE
