I love cooking and usually don’t mind elaborate prep and cooking with a glass of wine and some music in the background. However, sometimes, I just want to dump everything in a pot and sit on the couch while I have my glass of wine! This dish is perfect for those nights.
This mid-week pasta is a certain hit with the whole family. Pasta is a great source of complex carbohydrates, which provide a slow release of energy and keeps you full for longer.
Teamed with a bit of garlic bread, you can bring the taste of Italy into your home.
I’ve made this particular dish several times in both stove top method and in the Instant Pot, the latter being my preferred method.
So what’ll you need?
2 Chicken Breasts, chopped into small pieces
1 Onion, chopped
5 Cloves of Garlic, finely chopped
400g tin of Chopped Tomatoes
1tbsp Dark Soy Sauce
1tsp Worcester Sauce (or you can use tobasco or any other hot sauce)
1tsp Paprika Powder
2 cups of Basil, roughly chopped
Salt to taste
175g Conchiglie Pasta (commonly referred to as Shell pasta)
1tbsp Olive Oil
Stove Top Method:
Cook the pasta according to the instructions on the pack. Drain and set aside.
In a deep pan, heat the olive oil, once the oil is hot, add the chicken breasts and fry for about 5-7 minutes. Remove and set aside.
In the same pan, add the chopped onion and garlic and fry until the raw smell has passed and the onions are translucent, should take about 5 minutes. Add the chopped tomatoes and mix well.
Return the chicken to the pan, add the soy sauce, vinegar, Worcester sauce, paprika powder, sugar and salt. Mix all the ingredients well. Simmer and cook covered for 10 minutes stirring occasionally.
Turn off the heat. Add the drained pasta and basil (and sweetcorn if using) and mix well. Serve hot.
Instant Pot Method:
Press Sauté. Add the chicken breast and sauté for about 5 – 7 minutes. Remove and set aside.
Add the onion and garlic and fry until the raw smell has passed and the onions are translucent. Add the chopped tomatoes.
Return the chicken to the pan, add the soy sauce, vinegar, Worcester sauce, paprika powder, sugar and salt. Mix all the ingredients well. Add 1.25 cup water.
Add the uncooked pasta on top of this. Put the lid on and set to sealing.
Manual for 4 minutes followed by quick release. Once pressure is completely released, open the lid.
Stir in the chopped basil (and sweetcorn if using) and serve hot.