Hi everybody and welcome back to Tasty Tuesday. This I believe is the 12th Tasty Tuesday I have done now although am fairly certain there are more than 12 recipes on the site since I started out over six months ago 🙂
So what do we have for you today?
Well I have been doing some looking around for something I can do with my Wholewheat Pasta Penne and it came to me, make a Ragu sauce from scratch and try it all out in a pasta bake. I made mine with one tin of tomatoes but to be honest I think two tins would be a much more sensible amount giving a much more liquid texture.
So lets have a go then.
Spicy Chicken Pasta Bake
- 2 Carrots finely sliced
- 2 Tins Chopped Tomato
- 1 Onion
- Teaspoon Ginger
- Chopped Basil
- Three Sticks Celery finely chopped
- 3 Spring Onions finely sliced
- 300gms Spicy Chicken
- 120gms Chestnut Mushrooms
- Splash White Wine Vinegar
- 2 Cloves Garlic sliced
- 1 Large Chilli finely sliced
- 200gms Wholewheat Pasta Penne
- Olive Oil
- Salt And Pepper
Chop the Onion, Spring Onion, Chilli, Garlic and Ginger and add to the hot Olive oil.
Cook until browned off…. the Veggies not yourself… 😉
Add Carrot and Celery.
Start to cook these ingredients together, reducing them down, prior to adding the tinned Tomatoes.
Cook the Pasta Penne.
Add the chopped Basil.
A splash of White Wine Vinegar.
Some extra Chilli paste if you like it a little hotter like myself… 😉
And for more heat, add the flakes…
Season with the salt and pepper.
Chop the Chestnut Mushrooms.
And the Spicy Chicken.
Remove the large pan of Vegetables from the heat.
And put in the food processor to chop to a fine sauce.
Whilst Veggies are processing, cook the Chicken.
Add the Chestnut Mushrooms.
Drain the Penne and add to the large oven/baking dish.
Finish cooking the Chicken and Mushroom and add these to the dish as well.
Spoon the freshly processed Vegetable out and into the dish.
Keeping it below the sides of the dish.
Mix all ingredients in preparation for the oven.
Cover the dish with foil to keep some of the moisture in the dish.
Place in the middle shelf of the oven and cook for 60minutes at 180˚c.
Remove the foil and serve.
And Eh Voila!
This is a very tasty and very healthy dish without much in the way of added sugars and fats. I measured each bowl as Cals:265gms, Protein:19gms, Carbs:20gms and Fat:4gms.
Unfortunately the food diary was cancelled for Sunday as I was unwell on both Sunday and Monday.
As yesterday was Monday it was supposed to be my return to the gym for the first of my three sessions of this week. Unfortunately due to a continued stomach upset, I thought it wise just to cancel the gym although I did manage a short 1.5 miles walk with the dog around the local fields.
Sorry there is nothing to report, hopefully when you read this today I shall be feeling a good deal better and shall be able to at least do a decent walk with the dog, possibly even get a trip to the Gym in if I feel up to it. At least I made this recipe on Friday of last week so I was still able to bring it to you on today’s Tasty Tuesday 🙂
Anyway I hope to be back on track soon so watch this space.
Stay out of the fridge.