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Recipe of the week

By KITCHEN SANCTUARY From Yummly

17 Ingredients 50 Minutes 470 Calories

SERVINGS: 4

1 tablespoon vegetable oil1 onion (large, peeled and chopped)

2 chicken breasts (large, cut into chunks)

1 pinch salt (and pepper)

2 cloves garlic (peeled and minced)

1 tablespoon tomato puree (usually gluten free, but best to check if required)

1 red bell pepper (de-seeded and chopped)

300 grams dried pasta (such as spiralli, use a gluten free variety if required)

1 teaspoon dried oregano

1/2 tablespoon Worcestershire sauce (usually gluten free, but best to check if required)

800 grams chopped tomatoes (tinned)

300 milliliters chicken stock (made from hot water from the kettle + 2 stock cubes, or 2 heaped tsp veg bouillon for gluten free)

120 milliliters milk

1/2 fat

20 sugar snap peas (/snow peas roughly chopped)

100 grams mature cheddar cheese (grated)

1 tablespoon chives (chopped)

Heat the oil in a large frying pan and add in the onions. Cook for 3 minutes on a medium-to-high heat until they start to turn translucent. Add in the chicken, salt and pepper. Cook for a further 3 minutes until the chicken is sealed (it won’t be cooked in the middle at this point).
Add in the garlic, tomato puree and red peppers. Stir, then add in the pasta. Now add in the oregano, Worcestershire sauce, tins of tomatoes, stock and milk. Stir and bring to the boil, then turn down to a gentle simmer. Cover with a lid or some foil and simmer for 12-15 minutes (checking occasionally) until the pasta is cooked.
Stir in the chopped sugar snap peas (it’s nice to add them at the end, so they’re hot, but retain their crunch), then sprinkle the pasta with cheese and put it under the grill/broiler for a couple of minutes until the cheese has melted.
Top with chopped chives and serve.

470 Calories SODIUM 23% DV5 50mg FAT 28% DV 18g PROTEIN 78% DV 40g CARBS 13% DV 38g FIBER 12% DV 3g