Happy Friday! It's finally time to turn off the alarm, sleep more and relax.
I am sorry I haven't posted anything the past week. I have been poorly with a kind of stomach bug but I am feeling so much better now and I really wanted to post this recipe I made a few weeks ago after work. It was so good! I hope you like it!
Do you ever come home after work and feel so tired you just don’t feel like cooking?
It happens to me at least once a week if not every day. This requires a little bit of cooking but not much and by the time you’ve had a quick shower and got changed into your comfies, dinner will be ready!
What I do most weekends is cook chicken in bulk, like 4-5 thigh fillets, with herbs and spices and keep them in a Tupperware. This way it’s simpler and faster to make dinner during the week after a busy day at work. But don't worry, for this recipe you won't need pre-cooked chicken.
Lately I’m obsessed with avocado oil, it tastes so good on salads and gives a great taste when I fry things in it or use it in salads and it is super healthy as well! I have cooked the chicken with it but you can use olive oil.
This recipe is for one but it can be easily doubled for 2 or 4. I don't like it very tomatoey but feel free to add more tomato passata to suit your taste! You can add it at the end if you prefer, just make sure it is warm through. For the spices, just season to taste.
Please never wash the chicken before cooking. The bacterias will die during cooking but splashed water from the raw chicken can contaminate the kitchen (salmonella etc).
Here is what you need:
50-70g pasta per person
1 chicken thigh fillet per person
3-4 tbsp tomato passata
a bunch of pitted olives, sliced
1 clove of garlic, crushed
Italian herbs (basil, oregano)
Salt and pepper
Heat up a pan with a little bit of oil. When the oil is hot add the chicken and let it brown on both sides for a couple minutes without the need to cook it through, you just need the colour.
In the same pan, add the garlic and let it cook for a minute or so to release all the flavour. Then add the tomato passata, herbs and spices and let it warm through. Add to the pan the pasta as well as enough water to cover all of it. Season with salt and pepper and stir.
Once it starts boiling, turn the heat down to a medium heat, stir and add a small glass of water. Let it all simmer until the pasta is cooked and the water evaporated.
Stir from time to time to make sure the pasta doesn't stick to the pan (if it sticks to the bottom of the pan and it hasn't finished cooking add a bit of water and let it cook for a few more minutes).
You should end up with a light tomato sauce covering all the bits of pasta.
This should all take about 10mins. The chicken should be cooked through, as it has been in the boiling tomatoey water, and it would have taken the flavour of the tomato and spices which keeps it very flavoursome and moist.
While the pasta and chicken are cooking, roughly mash some avocado or just cut it in slices. Before serving add the olives to the pan and mix.
Serve on a plate with some chopped tomatoes on top and the avocado in the middle.
Try it for yourself and let me know your thoughts on the comments below!