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A very tasty, full-bodied pasta dish, perfectly suited to a group.
Recipe By: 
Cooking Time: 
45 mins
  • 500g of Chicken thigh fillets cut into large serving pieces
  • (For added flavour add ½ dozen chicken wings remove tips and cut into 2 sections)
  • 1 white onion sliced thinly
  • 2 rashers of bacon sliced
  • 1 to 2 tbsp tomato paste
  • 1 tin of crushed tomatoes or 1 jar of pasta sauce
  • 2 cloves of garlic - crushed
  • 1 bay leaf
  • ½ cup white wine
  • 2 thickly diced zucchini
  • 1 cup of frozen peas / or broccoli florets
  • 1 tbsp parsley paste and 1 of basil (this past can be purchased in a tube and can be found in the fruit and veg section of your supermarket)
  • 250 ml chicken stock or 2 chicken cubes in water
  • Salt and pepper to taste
  1. Coat the chicken pieces with a little plain flour to coat and cook in a little oil until lightly brown. Remove from pan and keep to one side.
  2. Add bacon, garlic and onions and cook until soft.
  3. Add tomato paste and cook for 1 to 2 minutes stirring all the time
  4. Add the wine and cook until almost evaporated.
  5. Add pasta sauce, chicken stock, basil, parsley and bay leaf then simmer for 30 minutes.
  6. Remove Bay leaf and add the zucchini then allow to simmer further until cooked
  7. Cook the pasta and add 1 cup of frozen peas or broccoli florets 5 minutes prior to draining the pasta. Drain the pasta and drizzle a little olive oil through.

Tip: Adding a cup of sour lite cream and fresh grated parmesan cheese prior to serving, will add yet another flavour to this dish.

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