Creamy spicy one-pot pasta with tomato and chicken
Recipe for an easy, delicious one-pot pasta with chicken, cream and tomato.
Servings 4 servings
Calories 864kcal
Ingredients
- 400 g chicken, cut into large chunks
- 120 g bacon, cut into small cubes
- 1 onion, roughly chopped
- 4 cloves garlic, grated or crushed
- 5 tbsp tomato purée, heaped if you like
- 1 tin chopped tomatoes or polpa (finely crushed tomatoes)
- 4-500 g pasta – with a cooking time of over 8 minutes
- 800-1000 ml chicken or vegetable stock
- 250 ml whipping cream (38% fat)
- 1 tsp dried basil
- 1 tsp dried oregano
- 1/2 tsp dried thyme
- 1/2 tsp dried rosemary
- 1/2 tsp chilli flakes – adjust to taste
- 75 g Parmesan, finely grated
- Oil
- Salt and pepper
Instructions
- Heat a large, deep pan and fry the bacon until golden.If your bacon is very lean, you can add a little oil.
- Add the chicken and brown it quickly. Season with salt and pepper.The chicken finishes cooking in the sauce, so don't fry it for too long.
- Add the onion and garlic and fry until the onion is translucent. Then stir in the herbs and chilli and let them warm through for a moment.
- Add the tomato purée and heat it through for about a minute, then pour in the chopped tomatoes, pasta, stock and cream.*Start with 800 ml of stock and top up as it cooks, whenever it's needed.
- Let the dish simmer over a medium heat (it should bubble) until the pasta is al dente, stirring as it cooks. Add more stock along the way if needed. It should be creamy and saucy;-)*The pasta often needs a little longer than stated on the packet.
- Finally, stir the Parmesan into the sauce and season to taste with salt, pepper and a little more chilli if you like.
Nutrition
Calories: 864kcal | Carbohydrates: 85g | Protein: 52g | Fat: 34g | Saturated Fat: 19g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.01g | Cholesterol: 163mg | Sodium: 1599mg | Potassium: 1121mg | Fiber: 5g | Sugar: 8g | Vitamin A: 1240IU | Vitamin C: 14mg | Calcium: 352mg | Iron: 4mg