Wednesday, 20 January 2016

Pasta with Basil, Tomatoes, Red Pepper and Baby Marrow and chicken (optional)

A delicious, light and nutritious summer dish, quick and easy to prepare.
Serves 4

250 grams pasta of your choice
4 de-boned and skinless chicken breasts chopped into cubes (optional)
4 medium-sized baby marrows, sliced
4 large tomatoes, diced
1 large red pepper, chopped
1 chopped onion
2 cloves garlic finely chopped
½ cup chopped fresh Basil, or more if you prefer.
3 tablespoons of coconut or olive oil
2 Chicken stock cubes (optional)
Salt & Pepper to taste

In a large saucepan, sauté the onions in the oil for a couple of minutes over a medium heat. Add the chicken cubes or water and cook for another 3 minutes before reducing the heat and adding the garlic, red pepper, tomatoes and baby marrow. Allow to simmer gently without a lid, stirring occasionally.

Cook the pasta to your liking in salted water, drain and add to the sauce. Lastly stir in the Basil and turn the heat off. Allow the pan to stand for a few minutes to incorporate all the flavours before dishing up and garnishing with a sprig of basil.


Variations: This recipe is most versatile and can also be made using beef; and for those who like it spicy, cayenne pepper or chilli can be added.

(This recipe from "Gardening in South Africa")

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