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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 6 |
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I first made this recipe years ago after trying something vaguely similar from a cafe in Sydney. DH fell in love with it instantly. Hadn't made for years until last night, but wanted to put it back on rotation now that I can easily find gluten free pasta. Hope you enjoy it as much as we do. 8 March 2010 - Oops, I made this from the recipe tonight & noticed a couple of important ingredients missing - garlic & chili. Now fixed. Ingredients:
250 g pasta, whatever shape you prefer (we like gluten free fettucine) |
1 teaspoon olive oil |
500 g chicken thigh fillets, thinly sliced |
200 g bacon, sliced |
1 onion, diced |
1 teaspoon garlic paste |
1 teaspoon chili paste (to taste) |
1 red pepper, diced |
1 zucchini, diced |
200 g mushrooms, sliced |
440 g diced tomatoes |
1 -2 teaspoon dried oregano, to taste |
1 -2 teaspoon dried basil, to taste |
1 teaspoon dried thyme |
1/2 cup thickened cream |
parmesan cheese (optional) |
Directions:
1. Heat oil in pan over medium high heat, then add chicken, bacon, garlic, chili and onion, cooking for 3 mins, stirring frequently.
2. Add pepper, zucchini and mushrooms, stirring, cooking for a further 5 minutes.
3. Add tomatoes and herbs. Stir, reduce heat and simmer for 10-15 minutes.
4. Cook pasta in a separate pan, according to directions on packet while making the sauce.
5. Pour in cream, stir to combine and continue to simmer for another few minutes, just until sauce thickens.
6. Serve pasta, then place sauce on top, sprinkling with parmesan cheese to taste.
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