
Tasty Chicken Pasta Ragu

Serves: 4

Prep: 10 mins

Cook: 20 mins

Kcal pp: 517
Ingredients Jump to method
Fruit & Veg
1 courgette
4 garlic cloves
1 leek
1 bunch fresh thyme
Meat
2 skinless chicken breasts
4 x bacon rashers
Dairy & Chilled
30g parmesan cheese
Dried Goods
300g fusilli pasta
Cans & Jars
3 jarred roasted peppers
700g passata
Method
Roughly chop the leek and courgette. Using a food processor, blitz the chopped leek, courgette and jarred roasted peppers. Set aside for later.
Next, cut the bacon into thin strips. Chop the chicken into 3 cm chunks and season with salt and pepper.
Using a deep pan, heat a drizzle of olive oil on medium-high heat. Add the chicken, and cook for a few minutes, turning regularly. Then, add the bacon and crush in the garlic. After 2 minutes, strip and stir in three-quarters of the thyme leaves and add a dash of balsamic vinegar. Leave to cook for a further minute.
Add the blitzed vegetables and gently stir for 3 minutes. Then, add the passata to the pan, ensuring everything is coated in the sauce.
Bring a saucepan of salted water to a boil. Add the pasta and cook for 10 minutes. Meanwhile, ensure to occasionally stir the meat and vegetables. Once the pasta is ready, drain and add to the deep pan. Thoroughly mix all ingredients together.
After a few minutes, serve in bowls. Top with grated parmesan cheese and the remaining thyme leaves. Serve and enjoy!
Nutritional Data Per Portion
Energy
517 kcal
Total Fat
15.75 g
Saturated Fat
4.98 g
Carbohydrates
50.59 g
Sugar
15.02 g
Fibre
6.42 g
Protein
40.83 g
Sodium
182.03 mg
This nutritional information is provided as a courtesy and is an estimate only. Read full details here.