Here is my latest recipe for a pasta sauce that I made last night.
You can really use any veggies you have on hand. It’s a quick, simple dinner idea for a weeknight meal or a lazy weekend.
Chicken & Vegetable Rose Sauce
Serves 4 hungry people.
500g chicken tenderloins sliced
1 tsp paprika
2 cloves garlic chopped
Salt and pepper
1/2 cup wine red or white
1 leek finely chopped
1 zucchini finely chopped
1 cup sliced mushrooms
2 tablespoons tomato paste
1/2 to 1 cup of cream
1 can tomatoes
1 tsp sugar
1 whole bay leaf
Handful basil chopped
Handful parsley chopped
Slice the chicken and sprinkle with paprika, salt, pepper and one chopped garlic clove.
Brown off in a pan in batches and keep warm.
Fry off the leek, zucchini, mushrooms and the other garlic clove.
Add the wine and deglaze the pan. Once the wine has reduced,
add the tomato paste stir through.
Add the canned tomatoes and (cream to taste) salt, pepper, sugar and bay leaf.
Bring it up to a simmer.
Then turn the heat down on the sauce and let it bubble away until it has reduced a little and the flavours have developed. (I usually put the water on for the pasta at this time.)
Once the sauce tastes good add the chicken, spinach and herbs to the sauce and stir through to heat up and finish cooking the chicken. You can add some water if it gets too thick at this point.
Serve with your favourite pasta, rice, couscous or anything really. I used penne.