So how this dish came about is I had four chicken thigh fillets in the fridge that I needed to use up. My go to in situations like this is to make a creamy chicken mushroom sauce to go with it, but today I just didn't feel like that, I felt like a tomato based sauce. But I also needed it to be a pasta, as four chicken thigh fillets will not feed my family of five. So off I go looking for a recipe to try. I found this one, luckily I also just happened to have mascarpone in the fridge, bonus.
Now it's 4pm and my kids ask what's for dinner, although the recipe has been picked, I have absolutely no desire to cook, as I have had a crazy busy day and dinner is not something I feel like making. 5pm still nothing is happening in the kitchen. 6pm, I pour myself a glass of wine and I get cooking. This was so easy and quick to put together, then you pop it in the oven, make a quick salad and dinner was done.
I'm so glad I made it, we loved it. And it was so much cheaper than the alternative of getting take out.
Now this sauce is delicious even before you add the mascarpone. So if you are looking for a quick midweek meal or you don't want to buy mascarpone, just cook the sauce and serve it over pasta without the baking part, it's delicious as is, and you could always grate some parmesan cheese on top instead. If you just don't want to buy mascarpone, just leave it out.
The 1/4 cup of water I add, but only after I use it to rinse the tomato tins with, to make sure I get all the tomato out of it.
This is a quick and easy midweek meal that I'm sure you will love.
Now it's 4pm and my kids ask what's for dinner, although the recipe has been picked, I have absolutely no desire to cook, as I have had a crazy busy day and dinner is not something I feel like making. 5pm still nothing is happening in the kitchen. 6pm, I pour myself a glass of wine and I get cooking. This was so easy and quick to put together, then you pop it in the oven, make a quick salad and dinner was done.
I'm so glad I made it, we loved it. And it was so much cheaper than the alternative of getting take out.
Now this sauce is delicious even before you add the mascarpone. So if you are looking for a quick midweek meal or you don't want to buy mascarpone, just cook the sauce and serve it over pasta without the baking part, it's delicious as is, and you could always grate some parmesan cheese on top instead. If you just don't want to buy mascarpone, just leave it out.
The 1/4 cup of water I add, but only after I use it to rinse the tomato tins with, to make sure I get all the tomato out of it.
This is a quick and easy midweek meal that I'm sure you will love.
Recipe
Recipe adapted from www.bbcgoodfood.com/
Serves 6
1-2 tablespoons olive oil
1 tablespoon extra virgin olive oil
1 onion, finely chopped
2 garlic cloves , crushed
1 small red chilli, finely chopped
2 x 400g cans chopped tomatoes
1 teaspoon caster sugar
1/2 teaspoon vegeta
6 tablespoons (84g) mascarpone
4 skinless chicken thigh fillets, sliced into strips
500g bowties, penne or rigatoni
70g tasty cheese, grated
50g grated mozzarella
½ small bunch of parsley, finely chopped, optional
Heat 1 tablespoon of oil in a non-stick frying pan. Season the chicken, fry in batches, for 4-5 minutes, or until the chicken is nearly cooked through, set aside, until needed.
Heat the extra virgin olive oil in the same pan over a medium heat and fry the onion gently for 6-8 minutes. Add the garlic and chilli and cook for 2 minutes. Tip in the tomatoes, sugar, vegeta and 1/4 cup water, season with salt and pepper, to taste. Simmer uncovered for 10 minutes, then add in the chicken, and cook for a further 10 minutes or until thickened. Stir through the mascarpone.
Heat the oven to 220C/200C fan forced.
Cook the bowties or penne following packet instructions. Drain. Pour the sauce over the pasta, stir to combine. Transfer to your baking dish. Top with the cheddar, mozzarella and parsley, if using. Bake for 20 mins or until golden brown and bubbling.
Serves 6
1-2 tablespoons olive oil
1 tablespoon extra virgin olive oil
1 onion, finely chopped
2 garlic cloves , crushed
1 small red chilli, finely chopped
2 x 400g cans chopped tomatoes
1 teaspoon caster sugar
1/2 teaspoon vegeta
6 tablespoons (84g) mascarpone
4 skinless chicken thigh fillets, sliced into strips
500g bowties, penne or rigatoni
70g tasty cheese, grated
50g grated mozzarella
½ small bunch of parsley, finely chopped, optional
Heat 1 tablespoon of oil in a non-stick frying pan. Season the chicken, fry in batches, for 4-5 minutes, or until the chicken is nearly cooked through, set aside, until needed.
Heat the extra virgin olive oil in the same pan over a medium heat and fry the onion gently for 6-8 minutes. Add the garlic and chilli and cook for 2 minutes. Tip in the tomatoes, sugar, vegeta and 1/4 cup water, season with salt and pepper, to taste. Simmer uncovered for 10 minutes, then add in the chicken, and cook for a further 10 minutes or until thickened. Stir through the mascarpone.
Heat the oven to 220C/200C fan forced.
Cook the bowties or penne following packet instructions. Drain. Pour the sauce over the pasta, stir to combine. Transfer to your baking dish. Top with the cheddar, mozzarella and parsley, if using. Bake for 20 mins or until golden brown and bubbling.
Enjoy!
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Pin it: www.pinterest.com.au/pin/399413060713835660/
Pin it: www.pinterest.com.au/pin/399413060713835660/
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