Chicken and tomato pasta with asparagus
Sometimes I can wake up wanting something specific for dinner, a dish or just an ingredients. Today I woke up and thought that chicken seemed like a great idea. I didn’t get further than that and because i couldn’t make my mind up how to cook it we ended up buying 3 thighs and 1 breast at Robsons butcher.
All day went and I didn’t give it a further thought until it was time to cook dinner. I hadn’t bought any other ingredients than the chicken but I had some fresh pappardelle pasta that I wanted to use.
Chicken, tomato and pappardelle pasta
Preparation time 10 minutes
Cooking time 20 minutes
- 3 chicken thighs and 1 chicken breast
- 1 tin of pomodoro tomatoes
- 1 dl or 1/2 cup chicken stock
- 1 onion
- 1 chilli
- honey, to taste
- 1 bunch of chopped parsley
- 1 spring onion
- 2 small carrots
- 1/2 cabbage
- 1 bunch of asparagus
- paprika powder
- ground coriander
- salt and pepper
Slice the chicken and spice them with paprika powder, ground coriander, salt and pepper. Chop the onion and the chilli fine. Peel the carrot and slice it together with the cabbage and spring onion. Chop the parsley and clean the asparagus.
Steam the cabbage with the asparagus.
Pan fry the chicken and when it is browned on both sides add the chopped onion and the tinned tomato. Add the chilli and let simmer for 10 minutes. Taste and add a tbsp honey to start, more if it is too hot. Add the chicken stock and let it simmer for another 5 minutes. Add the sliced carrot and parsley and let simmer for another 5 minutes.
Boil the pasta and add about 1/2 dl or a 1/4 cup of pasta water to the chicken in tomato.
Add the pasta to the chicken in tomato, make sure it is coated in the tomato sauce and let it simmer for a couple of minutes.
Serve with the steamed cabbage and asparagus.
I only used 1 chilli but it had quite a bite. It was a simple dish made from what I had at home but a dinner full of flavor and great for a cold winter night.