Improvised pasta....

So last night I was really in the mood for pasta but I didn't want just a regular tomato sauce on it. I ws having chicken wrapped in bacon, stuffed with cream cheese and oregano with it so I decided to tie that in with the pasta as well. It turned out amazing and I had the leftovers for lunch today. It was even better cold! I think it would go brilliant with a wee chicken parm....

 

When I finished writing up this receipe I went to find a link to my chicken parmigiana recipe on my old blog The Icing on the Cake for you to make with this, and it turns out I've never posted it! This is honestly one of my favourite meals ever so I have no idea why not. It's probably because I guess so many of the quantities I've never actually had a written down recipe for it.

 

I will try and get something together for the chicken parmigiana but in the meantime...

 

Serves 6

 

500g pasta, you can use whatever type you like, I had penne.

A little olive oil.

3 red peppers, de-seeded and sliced.

1 teaspoon of oregano.

4 cloves of garlic, finely chopped.

Salt and pepper.

500g tinned tomatoes/passata.

4 tablespoons of creme fraiche.

 

1. Put the pasta on to boil as per the packet instructions.

 

2. Heat the olive oil in a pot. Keep on a high heat and add the peppers. Fry for a few minutes, stirring regularly. Add the garlic, oregano, and season well with salt and pepper.

 

3. Add the tinned tomatoes/passata and reduce the heat to medium. Allow to reduce until the pasta is ready.

 

4. When the pasta is cooked, drain it and return it to the pot it was cooked in. Take the sauce off the heat and pour over the pasta. Add the creme fraiche and stir until the creme fraiche has dissolved and all the pasta is covered.

 

Enjoy! xoxo