This is a quick one pot dish that can be made with any ingredient that sits in your pantry.It is a quick and easy one pot dish.
I used blanched fresh tomato and a bit of tomato puree with boneless chicken thighs which is my favourite.
When making the sauce, it’s better to roast the dried herbs after adding the onion and garlic.This way, more flavour of the herbs are intensified.
I added a bit of chilli flakes to give some heat. Its entirely optional.
I made this dish using pasta from Italy thanks to my hubby who always brings local food for me wherever he goes.
Don’t worry if you don’t have pasta from Italy. Try this dish with what is available to you.
They still taste good.
Time:30 minutes Serves 3-4
3 handful of fusilli pasta
1 carrot, peeled to make thin strips
2 boneless chicken thighs,washed and cubed
1 onion, chopped(use white onion if you have otherwise use what is available)
3 cloves garlic,peeled and chopped
1 large tomato,blanched,peeled and cubed
1tbsp tomato puree
1 bay leaf ,crushed
1 tsp paprika
1/2 tsp chili flakes
2-3 grinds of black pepper
1/4 tsp of dried or fresh oregano and thyme or what ever is available to you
1-2 tbsp olive oil
2 tbsp fresh flat leaf parsley, chopped(use curl leaf parsley if you don’t have)
Parmesan shavings or grated to sprinkle on top
1.Heat olive oil in a wide sauce pan.
When the oil is hot add the crushed bay leaf and chopped onion.After a minute, add the garlic and cook till the onion turns translucent.Take care and don’t burn the garlic as it will lend a bitter taste to the sauce.
2.When the onion is translucent add the herbs (not the parsley), chilli flakes, pepper, paprika and salt. Roast for 1 minute stirring constantly.
3.Add the chicken and mix well.
4.Add the tomatoes and tomato puree and mix well.Cover and cook until the chicken is cooked through and the sauce has thickened.
5. Meanwhile, heat a large saucepan with water. When the water comes to a rolling boil, add 2 tsp of salt and 1 tbsp oil and follow the instruction in the packet and boil until al dente.
6.Drain in a colander and reserve some water.
7. Add the carrot ribbons to the chicken sauce followed by drained pasta, along with the reserved water and cook for a minute.Add the parsley and mix well.
8.Serve immediately in warm plates sprinkled with parmesan shavings or gratings.