Have you ever cooked while talking on the phone? It is not an easy task. At least not for me. I lose my chain of thoughts and fumble around the kitchen like a lost one.
But I managed to pull together Jamie’s Chicken Pasta with 6-Veg Ragu while on the phone with a friend. Needless to say it took me triple the time it was meant to! I also forgot to take photos in the process. So in compensation, I thought I’d give away the recipe!
A simple healthy pasta dish. I omitted celery, bacon, pine nuts, and cheese and it was still yummy. Perfect for dinner or packed lunches.
1 large leek
1 stick of celery
3 jarred red peppers
8 sprigs of fresh thyme
320g dried wholewheat pasta
2 x 150g skinless chicken breast
3 rashers of smoked streaky bacon
1/2 a fresh chilli (i left out as too hot for Leroy)
4 cloves of garlic
2 sprigs of fresh rosemary
2 fresh bay leaves
1 tbsp pine nuts
parmesan cheese, to serve
Split the leek lengthways, rinse under the cold tap, then finely chop in the processor with the trimmed celery and carrot, the courgette and peppers. Put into the casserole pan with 1 tablespoon of oil, the thyme leaves and a pinch of salt and pepper and stir regularly. Put the pasta into the large pan, cover with boiling salted water and cook according to packet instructions.
Dice the chicken into 2cm chunks and put into the frying pan with 1 tablespoon of oil and a pinch of salt and pepper, tossing regularly until golden and cooked through. Stir the passata into the vegetables and simmer. Finely slice the bacon (and chilli) and add to the golden chicken, then squash in the unpeeled garlic through a garlic crusher. Strip in the rosemary leaves, add the bay leaves and pine nuts, fry for a minute or two, until bacon is golden, then drizzle with balsamic.
Season the sauce, drain the pasta, reserving a cupful of starchy cooking water, then toss the pasta with the sauce, loosening with the cooking water, if needed, and pour on to a platter. Scatter the chicken and bacon on top of the pasta and serve with a grating of Parmesan.