Serves 2
- 2 Red Tractor chicken breasts (skinned and sliced)
- olive oil
- 50g diced Red Tractor onion
- 50g diced Red Tractor carrots
- 50g Red Tractor celery
- 50g diced Red Tractor courgette
- 200g tomato passatta/juice
- 400g cooked penne pasta
- 6 x Red Tractor basil leaves
- 40g grated Red Tractor Cheddar cheese
Rub the chicken in a little olive oil and then place on a hot char-grill pan for 2 minutes on each side. Finish cooking in a pre-heated oven at 200°C until cooked (3-4 minutes).
In a hot, large frying pan ad a little olive oil and then, carefully, add the chopped onions and carrots. Cook for 1 – 2 minutes then add the celery and diced courgettes, cook for 2 – 3 minutes. Add the tomato juice and cook for 5 minutes.
Re-fresh the pasta in boiling water for 2 minutes, drain and mix into the tomato and vegetables. Tear up basil and mix in.
Serve in a bowl; place the strips of sliced chicken on the top and spoon over the remainder of the sauce. Sprinkle with grated cheddar cheese and serve.
James Tanner
As a Ready Steady Cook regular, James' charm and easy going personality make him very popular with audiences of all ages. James' food is modern British in style and he places great emphasis on locally produced, seasonal food.
