A delicious and nutritious one-pan pasta meal for one that takes just 30 minutes to prepare and cook.
Taken from Clever Cooking for One or Two, Dairy Cookbook.
Preparation time 5 minutes
Cooking time 25 minutes
Calories per portion 620 Kcal
Fat per portion 19g
of which saturated 3.8g
Oil 1 tbsp
Skinless chicken breast fillet 1 (approximately 200g (7oz)), chopped
Courgette 1 small, trimmed and roughly chopped
Red pepper 1 small, deseeded and sliced
Garlic 1 clove, peeled and crushed, optional
Chopped tomatoes 227g can
Boiling water 150ml (1/4 pint)
Pasta shapes 50g (2oz)
Pesto sauce 1 tbsp
Salt and freshly ground black pepper
1 Heat the oil in a medium-sized saucepan and add the chicken breast. Cook the chicken for 1–2 minutes, turning it occasionally, then add the courgette and red pepper, and the garlic, if using. Cook over a medium heat for 5–7 minutes, until the vegetables have softened, stirring regularly.
2 Add the canned tomatoes and boiling water and bring the mixture to the boil. Add the pasta to the pan and cook over a medium heat for about 15 minutes or until the pasta is tender. Stir the mixture occasionally, particularly as it starts to thicken, so that it does not catch and burn on the base of the pan.
3 Stir in the pesto sauce and season to taste before serving with green salad or crusty bread.
If the sauce starts to thicken too much, then add a little boiling water. Different pastas absorb different amounts of liquid, which is why it may be necessary to add more water.
Any pasta shape can be used in this recipe, but it works particularly well with trottole or spirals.
Taken from Clever Cooking for One or Two, Dairy Cookbook