Every Sunday, my husband and I look through the following week's plans to see how many nights we need a quick dinner due to late meetings and things like that. We usually have a few slow cooker meals ready in the freezer, but it's handy to have a bank of quick-to-make dinners too. A favourite quick dinner of ours is Spicy Chicken Pasta. It only has a few ingredients and is great for using up left over chicken. If I get in late, it's great to be able to walk into the kitchen and knock something tasty like this up, in about 20 minutes.
It's essentially a tomato, garlic and onion-based pasta sauce, with a good hit of chilli and some red pepper thrown in too. It has a lot of flavour and can be thrown together very quickly. It's a great way to use up left over roast chicken too, if you have any.
If you're doing Slimming World, switch the oil for a low cal oil spray and switch the harissa paste for powder to keep it "syn" free.
Ingredients
(serves 3)
2 chicken breasts
1 red pepper
1 onion
400g tinned tomatoes
1 clove of garlic
1 tbsp tomato puree
1 tbsp harissa paste
1 tsp hot chilli powder
100ml chicken stock
oil
Method
1. Chop the onion fairly finely and crush the garlic. Soften in the oil on medium heat.
2. Chop the chicken into chunks and add to the pan. Cook until it's sealed and golden.
3. Stir through the tomato puree, the harissa paste and the chilli powder and cook for a couple more minutes (for less heat, leave out the powder.)
4. Pour in the tinned tomatoes and the chicken stock and leave to simmer until reduced, for about 10 minutes.
5. Serve with pasta and grated cheese.
It's essentially a tomato, garlic and onion-based pasta sauce, with a good hit of chilli and some red pepper thrown in too. It has a lot of flavour and can be thrown together very quickly. It's a great way to use up left over roast chicken too, if you have any.
If you're doing Slimming World, switch the oil for a low cal oil spray and switch the harissa paste for powder to keep it "syn" free.
Ingredients
(serves 3)
2 chicken breasts
1 red pepper
1 onion
400g tinned tomatoes
1 clove of garlic
1 tbsp tomato puree
1 tbsp harissa paste
1 tsp hot chilli powder
100ml chicken stock
oil
Method
1. Chop the onion fairly finely and crush the garlic. Soften in the oil on medium heat.
2. Chop the chicken into chunks and add to the pan. Cook until it's sealed and golden.
3. Stir through the tomato puree, the harissa paste and the chilli powder and cook for a couple more minutes (for less heat, leave out the powder.)
4. Pour in the tinned tomatoes and the chicken stock and leave to simmer until reduced, for about 10 minutes.
5. Serve with pasta and grated cheese.
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