Ingredients
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Ragu
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1 large Leeks
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1 stick of Celery
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1 Carrots
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1 Courgette
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3 jarred red Bell Peppers
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Olive Oil
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8 sprigs of fresh Thyme
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700 g Passata
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Pasta
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320 g dried wholewheat Fusilli Pasta
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2 × 150 g skinless Chicken
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3 rashers of smoked streaky Bacon
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½ a fresh Red Chillies
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4 cloves of Garlic
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2 sprigs of fresh Rosemary
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2 fresh Bay leaves
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1 tbsp Pine Nuts
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Balsamic vinegar
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Parmesan Cheese
Directions
Steps
|
1
Done
|
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. |
|
2
Done
|
Dice the chicken into 2 cm 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, and fry for a minute or two, until the bacon is golden, then drizzle with balsamic. |
