11 November, 2017
Chicken Rose Pasta Sauce
Chicken Rose Pasta Sauce
Serves: 4 standard or 12 Bariatric portions
Ingredients:
- 600g chicken breast fillet, diced
- 1 onion, finely diced
- 1 celery stalk, finely diced
- 2 garlic cloves, finely diced
- 400g can chopped whole peeled tomatoes
- 400g can whole peeled cherry tomatoes
- 1/2 cup smooth ricotta
Method:
- Place the onion, celery and garlic in a heavy based frying pan with some cooking spray and sauté for 1-2 minutes until softened
- Add in the diced chicken and toss over a high heat to seal the chicken
- Add both cans of tomatoes and simmer for 15 minutes or until the chicken is cooked through, the time will vary depending on how large the chicken pieces are
- Remove from the heat and stir through the ricotta, it may appear slightly grainy and curdled, this will depend on the thickness of the ricotta used but it is NOT curdled at all
- Serve with your choice of pasta, spiral vegetables or any other side of your choice.
Nutritional Value per Serve (12):
- Calories: 85
- Total fat: 2.4g
- Total carbohydrates: 3g
- Sugars: 2.2g
- Protein: 12.4g
Recipe Notes:
- Store covered in the fridge for a maximum of 2 days
- This recipe is freezer friendly to be consumed within 6 months, it may require slight dehydration by adding a small amount of chicken stock when reheating.
Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes. The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.