This dish is a great combination of lean protein, vegetables and carbohydrate.
Ingredients
For the sauce: A selection of your favourite vegetables cut in to small dice (I used 2 red onion, 1 leek, 2 carrots, 2 red bell peppers, 1 handful spinach), 4 cloves garlic chopped, 4 rashes smoked bacon chopped, 1tbs olive oil, 2 tsp herbs de Provence, 1 run chopped tomatoes, 1 chicken stock pot, salt and pepper.
Pasta of your choice, cooked according to packet instructions once the sauce is almost ready. I used quick cook tagliatelle.
For the chicken: 1 whole chicken, drizzle olive oil, salt and pepper.
Preheat the oven at 180 Celsius.
Drizzle the chicken with olive oil and season the top with salt and pepper. Put in to the preheated oven and roast for 1 hour. You can tell if the chicken is cooked by sliding a knife between the leg and breast, if the juices run clear it is cooked. If the juices are pink or bloody pop it back in the oven for 10 minute intervals until it is cooked through.
Once cooked leave the chicken resting on a plate covered with foil until you need it later.
Whilst the chicken is cooking, make the sauce:
Heat the oil in a large heavy bottomed pan and add the vegetables. Gently fry on a medium heat until the vegetables begin to soften. Add the chopped garlic, bacon and herbs and cook for 5 minutes. Then add the tinned tomatoes, chicken stock pot and salt and pepper, cover and lower the heat, gently cook for 30 minutes, stirring occasionally. (If the sauce looks too dry at any point put a splash of water in to losen it a little).
After 30 minutes gently tip the residual resting juices from the chicken in to the sauce and added the spinach to gentle wilt (if using), then your sauce is done.
Use two forks to shred the meat off the chicken breast and legs and add to the sauce.
Cook your pasta and stir the drained pasta in to the sauce. Serve immediately in steaming mounds, sprinkled with Parmesan cheese, if you wish.
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