CREAMY TOMATO PASTA WITH CHICKEN AND BACON
Ingredients:
- 250g Penne Pasta, cooked
- 1 Tsp oil
- 1/2 Cup Diced bacon
- 4 Chicken breasts, cubed
- Salt & pepper, as needed
- 1 Tbsp Cajun seasoning
- 1 Tbsp Paprika
- 1/2 onion, finely chopped
- 1 Cup Cherry tomatoes
- 1 Tbsp Crushed Garlic
- 1 Tbsp Tomato pesto
- 6 Basil leaves, finely chopped
- Handful of Baby spinach
- 1/2 Cup Pasta water
- 400g Royco Creamy Tomato Pasta sauce
- 1/2 Cup Grated Parmesan Cheese
Method
- Cook pasta according to packaging instructions and reserve half a cup of the pasta water.
- In a bowl, season chicken with salt, pepper, cajun seasoning and paprika.
- Heat oil then fry bacon until crispy then set aside.
- In the same pan, pan fry the chicken with the excess bacon fat. Once the chicken is cooked, set it aside.
- In the same pan, sauté onion until soft then add curry tomatoes and garlic and saute until the tomatoes are wilted.
- Add pasta water and simmer for a minute then pour creamy tomato pasta sauce and simmer for a minute.
- Add tomato pesto and basil
Lamb Ragù
Ingredients:
- 250 g cooked Pasta
- 1 cup pasta Water
- 2 Tbsp Oil
- 1 Onion, finely chopped
- 1 Carrot, diced
- 2 Celery fingers, chopped
- 2 Tbsp Garlic
- 1 Tbsp Pepper
- 3 Tbsp Seven Colours Grill SeasoningTM
- 1 Tbsp Paprika
- 500 g Lamb mince
- 5 Tbsp Tomato paste
- 1 can crushed Tomatoes
- 1 Beef stock cube
- Small handful of parsley or basil, chopped
- 1 cup Parmesan
Method
- Cook pasta according to packet instructions, drain and reserve a cup of pasta water.
- Heat oil over medium heat then sauté onion, carrots and celery for 5 minutes.
- Add garlic, pepper, Seven Colours Grill SeasoningTM and paprika and sauté for 2 minutes.
- Add mince and cook until browned.
- Add tomato paste and cook for 3-5 minutes.
- Add tomatoes and simmer for 5-7 minutes.
- Add beef stock and pasta water and simmer for about 5 minutes on low heat.
- Add the cooked pasta, mix well and simmer for 2 minutes.
- Finish with parsley or basil, serve immediately with Parmesan and enjoy.
