After a long day at work, the last thing you want to do is slave away in the kitchen preparing dinner. What is actually worse, is cooking dinner and then the kids decide its "yuk"!
This recipe has you covered for little time in the kitchen, and I can guarantee that everyone will say this is "yum"!
As is becoming a bit of a trend for the EDMK, all you need is one pot and you literally throw it in and give it a couple of stirs.
Prep 10 min // Cook 25 min
2 chicken breasts diced
1/2 cup sliced mushrooms
1/2 red capsicum diced
1 onion diced
1/2 cup cherry or Perrino tomatoes chopped in half (optional, but does give extra flavour)
2 cups chicken stock
1 cup cooking cream
1/4 cup Passata
1 cup pasta (I used large pasta shells but you can use any pasta)
4 cloves garlic
2 tbs good quality grain mustard
1/2 cup grated Parmesan cheese (plus extra to serve)
1 tbs EDMK Italian Spice Mix (or use a commercial Italian blend)
3 fresh basil leaves diced (optional, but again, it enhances the flavour)
2 tbs olive oil
Salt and pepper to taste
Place olive oil in a pan and sear the chicken for approx 1-2 minutes then remove from the pan.
Add the garlic and onion, and saute for 2 minutes.
Add mushrooms, capsicum, tomatoes (if using) and cook for 2 minutes.
Add the stock, chicken, mustard and pasta and bring to the boil for 3 minutes, then reduce to a low simmer.
Add the cream and basil, stir through and cook with the lid on for 10 minutes.
Add the Passata and season with salt and pepper. Cook for a further 5 minutes or until the pasta is cooked.
Stir through the Parmesan cheese and cook for a further 1 minute.
Serve immediately with extra cheese.