Veggie's Crazy Mixed Up Tomato Chicken and Pasta
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This would have to be one of the most bizarre random recipes I have ever made. I wanted to make chicken cacciatore, but as I was missing some essential ingredients, it ended up as a distant cousin. Very few quantities are given, so you can make it like I did. Fly by the seat of your pants! I made it tonight (Saturday).
INGREDIENTS
500 grams diced chicken breast or thigh fillet
A couple of generous swills of extra virgin olive oil
1 Spanish or red onion, cut into halves and thinly sliced
A few handfuls of pitted Kalamata olives*
I red or green capsicum, cut into thin strips
A few cloves of chopped garlic or some big blobs of minced garlic
1 x 425 gram can of drained diced tomatoes
About half a carton of Massel Chicken stock
About half a bottle of tomato paste
A nice sprinkling of oregano or mixed Italian herbs
A couple of pinches of hot chilli flakes (optional)
Shredded mozzarella cheese (the more the better!)
Parmesan cheese (optional)
Number 53 (small) authentic Italian semolina pasta elbows, cooked in salted water
METHOD
This recipe may look vaguely familiar as it has borrowed some elements of a few Italian recipes. But it is my own making.
* How could I forget the pitted Kalamata olives! Shoot me NOW!!
INGREDIENTS
500 grams diced chicken breast or thigh fillet
A couple of generous swills of extra virgin olive oil
1 Spanish or red onion, cut into halves and thinly sliced
A few handfuls of pitted Kalamata olives*
I red or green capsicum, cut into thin strips
A few cloves of chopped garlic or some big blobs of minced garlic
1 x 425 gram can of drained diced tomatoes
About half a carton of Massel Chicken stock
About half a bottle of tomato paste
A nice sprinkling of oregano or mixed Italian herbs
A couple of pinches of hot chilli flakes (optional)
Shredded mozzarella cheese (the more the better!)
Parmesan cheese (optional)
Number 53 (small) authentic Italian semolina pasta elbows, cooked in salted water
METHOD
- On medium heat in a deep heavy pan, warm the olive oil and add garlic and onion and cook until slightly softened, about 3 to 5 minutes
- Add chicken, constantly turning until just starting to turn golden brown, about 5 minutes
- Add chicken stock, diced tomato, pitted Kalamata olives* and tomato paste, mixing thoroughly and slightly reduce, about 7 to 8 minutes. At this stage, add pasta to boiling water (NEVER from cold, please!) and cook for at least 12 minutes unless you want al dente
- Stir in oregano or mixed Italian herbs and chilli flakes (optional)
- When the resultant sauce slightly thickens, remove from heat and serve on a bed of pasta.
- Sprinkle with the desired amount mozzarella and parmesan cheese (optional) and allow to melt. And enjoy! Serves four with garlic bread as a side.
This recipe may look vaguely familiar as it has borrowed some elements of a few Italian recipes. But it is my own making.
- As the recipe is mixed up, you can mix it up even further by adding sliced mushroom and julienned carrot.
- You can try it with beef or lamb. Or maybe pork. Fish is a no no but mixed shellfish (prawns, mussels, scampi, etc.) would give it a marinara slant.
- Use any pasta of your choice. I used Number 53 elbows just to get rid of an already opened packet. I suggest to steer away from noodles or rice to keep its Italian feel.
- You can add the whole contents of the can of diced tomato, if you wish.
- Last but not least, do anything you like to it. This recipe is by no means set in concrete.
* How could I forget the pitted Kalamata olives! Shoot me NOW!!
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