When you're getting to the point where you need to do a food shop it can be quite hard to stay on plan, lately I've been throwing all sorts of food together trying to create something edible. Most of the time this ends in disaster apart from this meal which I absolutely loved - I even had the leftovers the next day.
Before I begin I'm going to say that for most of this I don't have any measurements as I'm more of a just throw it in sort of person.
Chicken and Basil Pasta - Free
Frylight coconut oil
1 large chicken breast, diced
1 red onion, chopped
Mushrooms, sliced
2 cloves garlic, crushed (or heaped teaspoon of lazy garlic)
400g chopped tomatoes
Handful of basil, torn
Knorr chicken stock pot
Splash of Worcester sauce
Salt and pepper to season.
Sweet red pepper
Pasta of your choice
1. Start off by spraying the pepper with Frylight and put it on a baking tray in a preheated oven to roast until charred.
2. Spray a large frying pan with Frylight and put on a medium heat. Add the onions and once they have softened add the chicken and garlic. When the chicken has cooked through add the sliced mushrooms to the pan.
3. Leave to brown for a few minutes before adding the chopped tomatoes, stock cube and Worcester sauce. Stir this in and simmer for 10-15 minutes.
4. Whilst this is simmering cook your pasta following the packet instructions and drain. Remove the stalk and seeds from the pepper and slice the flesh up.
5. Season your chicken and tomato mixture to taste and serve on top of the pasta. Sprinkle with the roasted pepper slices and garnish with basil leaves.
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