Chicken Tenders with Tomato, Carrot and Pasta 🍝
(disclaimer) I made a little new tweak to the bolognese sauce I used to make. I read online after browsing a couple of recipes that adding carrots could tweak the sour tang of the tomatoes and decided to try, guess what, they work!
Recipe as follows, as usual, serves 4-5.
Watch the video here if you prefer!
Ingredients
One yellow onion, minced
One carrot, chopped into small bite sized cubes
Canned tomatoes with juice
Pasta sauce if you’d like, if not, chicken broth does work fine.
One teaspoon of fish sauce (it worked wonders, oddly)
Spices: bit of @dapurjendral rempah, black pepper, paprika sprinkled, 1-2 pieces of garlic, not the whole clove
Any type of pasta, cooked al dente. I used fusilli because I liked the pasta to hold in the sauce. If I used linguine it would have just not held the tomato and spinach mixture
One whole pack of spinach, it disappears really quickly, more is always fine. You can substitute with celery too!
Steps
Fry the onion till slightly blistered.
Then stir fry the garlic and carrot for 3-5 minutes
Take out everything from the pot
Heat the oil and cook the chicken tenders till 75% done (done means no more reddish coloured flesh
Add back in all the vegetables and cook it with the chicken - don’t need to add anymore oil!
Add everything else: the pasta sauce + canned tomatoes, salt, a bit of black pepper, paprika and fresh tomatoes if you want the tang!
When it’s all cooked and simmered, add in the spinach and it should dissolve or melt into the sauce very quickly. Serve over hot pasta!
I live for this go to recipe when I’m really feeling like I need something a little more upbeat yet easy to wash. It’s also got vegetables so my coach can’t say we ate unhealthy food! :)
