For this dish I am using my Slim-friendly Vegan Tomato & Roasted Red Pepper Arrabbiata Sauce which is also completely Vegan friendly too so if you decide to leave out the fresh chicken or use an alternative Vegan substitute, this sauce makes a fantastic vegan friendly Pasta Arrabbiata.
This gorgeous Slim- friendly arrabbiata sauce is so easy to make and can be used as a pasta sauce, a pizza base sauce with a kick or a winter warming spicy soup.
Ingredients:
Farfalle Pasta Bows. (or your favourite pasta shapes)
1 Chicken, Breast, sliced into to thin strip or bite sized pieces.
½ Medium onion, finely diced.
100g Frozen peas.
Arrabbiata Sauce (separate recipe below)
Fresh basil leaves, chopped.
2 tbsp. low fat crem fraiche. (optional -1 Syn per tbsp if used)
Feta Cheese (optional – 2.5 Syns per 25g if used)
Fri-Light Spray Oil
Salt
Freshly ground black pepper.
Arrabbiata Sauce Ingredients: (Slim-Friendly & Syn Free)
1 large onion diced
1 large red pepper, sliced and oven roasted at 180c for 20 minutes.
3 large garlic cloves ,crushed
1 small red chilli, chopped
1 Tin chopped tomatoes
1/2 tin water (swirl out the tomatoes tin)
1/2 cherry tomatoes, halved
1tsp oregano
1tsp salt
1/2 tsp cracked black pepper
1tbs tomato purée
2 Knorr gluten-free Vegetable Stock Pots,
2-3 splashes of Worcestershire sauce
1 tbsp Canderel sweetener
Cooking Method:
Take all of the sauce ingredients listed above and add to heavy bottomed pot. Bring the pot to a boil, reduce the heat and simmer for 20 minutes, stirring regularly. Remove from heat and leave for 10 minutes before blending with a stick blender. Set Aside.
Cook the dried Farfalle pasta (or your favourite pasta) to the packet instructions.
Meanwhile, in a frying pan, add the diced onions and sliced chicken with a little fry-light, cook for 5 6 minutes, add the frozen peas continue to cook for a further 2 minutes. Add a little water to the pan and cover to help cook out if the pan becomes a little dry.
Add a few ladles of the arrabbiata sauce to the onions and chicken and toss through to combine and bring back up to a simmer. Remove from heat and stir through 2 tablespoons of low fat Crème Fraiche.(optional)
Add the freshly cooked Farfalle pasta, stir through to coat all of the pasta and garnish with a little crumbled Feta cheese and freshly chopped basil. (Feta Cheese optional)
As always, if you have made this recipe, please let me know what you think and how it turned out, maybe post a picture to let others see how your dish turned out and inspire others to have ago themselves but most of all, enjoy.
Regards
Steve, X
