I added in sliced zucchini as well as some carrots (to get the kids to eat more vegetables) and minced chicken to the pomodoro (tomato in English) sauce. Simply simmer for about 10 minutes (the time you require to cook your spaghetti) and dinner is ready! We garnished our pasta with some homegrown sweet basil leaves and generous shavings of Grana Padano (or Parmesan).
Spaghetti Pomodoro with Zucchini and Chicken
Recipe by Baby Sumo
Preparation time: 10 minutes
Cooking time: 15 minutes
Serves 4
Ingredients
300g spaghetti
1 jar (500g) traditional pasta sauce
2-3 tbsp extra virgin olive oil
4 cloves garlic, finely chopped
1 zucchini, sliced
200g chicken breast, minced
1/4 carrot, cubed (optional)
Sweet basil
Salt and freshly ground pepper
Grana Padano or Parmesan, to garnish
1. In a large saucepan or wok, heat the olive oil over medium high heat. Add the garlic and saute for about 1 minute, then add the chicken and cook for 2-3 minutes.
2. Add the zucchini and carrot, and saute for a further 2 minutes. Then, add the tomato sauce and bring to the boil. Then, lower to medium heat and simmer for about 10 minutes. You can add about 1/4 cup of water if you prefer to have more sauce. Season with salt and pepper.
3. In a separate pot, bring a pot of salted water to the boil over medium high heat. Cook spaghetti for about 8-10 minutes, until al dente. Drain and divide into 4 plates.
4. Spoon over pasta sauce and garnish with fresh basil leaves. Buon appetito! ;)
Note: See here for recipe for homemade classic tomato sauce.
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hello blogger. dropping by your site today. great post. good day to you. :)
ReplyDeleteThis is such a simple and satisfying meal!
ReplyDeleteYummmm!!!! I would go for anything out of the ordinary, a welcome change from the usual bolognese, not carbonara.
ReplyDelete