Serves 4
Ingredients
1 Onion, finely chopped
1 Carrot, grated (s)
1 Knorr stockpot
1 Tsp Dried basil
1 Tbsp. Tomato purees (s)
1 Tbsp. Sweetener
3 Garlic, crushed (s)
3 Maris piper potatoes
6 SW meatballs (p)
200g Pasta of your choice (f)
360g Chicken thighs (p)
400g Chopped Tomatoes (s)
Method
Fry the chicken in a frying pan, sprayed with frylight, until browned, set aside.
In a frying pan, sprayed with frylight, cook the onion for 5 mins, add the garlic & cook for 2 mins, add the stockpot & dissolve. Add the carrot, tomatoes, passata & sweetener, sprinkle over with the basil.
Add the chicken, bring to the boil then reduce to a simmer, add the tomato puree, cook for 20mins or until thickened.
Boil the potatoes for 5 mins, drain then spread in a single layer on a tray, spray with frylight, add seasoning of your taste then cook for 25 mins at 180C.
