This recipe has been adapted from Mother Hubbards Cupboard awesome Chicken Calabrese Recipe. I actually saw Kerry from Thermo OCD share the recipe but mention it was a huge portion so took this on board before I then made it. If you needed to make a large pasta dinner to feed a crowd cheaply and easily then this would be your go to recipe, however if you are only wanting to feed your family of 4-6 then below is my modifications. Enjoy. Eb x
- 1 large garlic clove
- 1 brown onion peeled halved
- 1 red chilli (or 1 tsp chilli powder)
- 125g sun dried tomatoes and some oil
- 4 bacon rashers sliced
- 4 chicken thighs quartered
- 400g tin tomatoes
- 50g tomato paste
- 50g vegetable or chicken stock paste
- Salt and pepper to taste
- 100g cream cheese
- 100g sour cream
- Fresh basil to garnish
- 300-500g pasta
Place garlic and chilli in the bowl and chop Speed 8 for 3 seconds. Add onions and chop on Speed 5 for 3 seconds.
Add sun dried tomatoes and oil (extra olive oil if required), chicken and bacon then cook for 10 minutes at 120deg on Reverse Speed 1.
Add tin tomatoes, tomato paste, stock paste extra salt and pepper as required then cook for 10 minutes at 100deg on Reverse Speed 1.
Add cream cheese and sour cream and cook for a further 5 minutes at 100deg on Reverse Speed 1.
Stir through cooked pasta and garnish with basil.