Monday, August 24, 2009

Creamy Lemon Chicken Pasta

Creamy Lemon Chicken Pasta
4 chicken thighs, diced (guess you could use any diced chicken really)
1 small head of broccoli, chopped into florets
2 small carrots, sliced
1 stick celery, sliced
1 onion, diced
1 zucchini, chunky diced
3 shortcut rindless bacon rashers, sliced
1 jar Chicken Tonight Creamy Lemon Chicken sauce
500g pasta
tarragon, maggi, salt and pepper (optional)

Place the pasta on to cook, putting the carrots in with pasta (large pot of boiling, salted water, you know the deal).
Fry the onion, celery, bacon and zucchini until almost golden. Add the chicken, and brown well on all sides. Then add the sauce and simmer until everything is ready. (Like the pasta, the table setting, the baby's nappy changed etc ;) )Add the broccoli to the pasta and carrots a few minutes before the pasta is ready, you want the broccoli to cook, but still be bright and vibrant green.

Don't over cook it. Don't over think it. We had no tarragon, but I wish we did, it would have been great in this. I added a few splashes of Maggi, and then a sprinkle of salt to my serve only (I hate my arteries, but that's no reason for everyone else's to suffer). Miss Three cleared her plate - a rarity, because I always seem to over serve her, but it was quite tasty. I'm going to buy Tarragon tomorrow, and another jar of this sauce, to sit on standby in the cupboard, it was make-again good, and made a nice change from the usual tomato based pasta.