Chicken pasta in a herby 6 vegetable ragu - Jamie Oliver 15 minute meals

Another of my takes on Jamie's 15 minute meals. Keeping it fairly close to his original, the only differences being that I'll use tagliatelle, rather than wholewheat fusilli as I find fusilli quite a 'heavy' pasta, and the wholewheat version even more so. I'll use my home smoked bacon and some nice mature Mahón-Menorca cheese instead of parmesan.

I think you would be pushed to prep this meal in 15 minutes, let alone prep and cook. Anyway, a brilliant meal and well worth making. I've used 3 chicken breasts and this will stretch to 6 servings if your not too greedy.

Chicken pasta in a herby 6 vegetable ragu - Jamie Oliver 15 minute meals

Topped with chicken, bacon, pine nuts, Mahón-Menorca and a little parsley
Servings:	4
Calories per serving:	293
Ready in:	35 minutes
Prep. time:	15 minutes
Cook time:	20 minutes
Difficulty:
Recipe author:	Chef
First published:	11th October 2014

Best recipe review Your 5 a day fix 4.6/5 If you need your five a day, this will do it in one! Paul R Smith

Ingredients

Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe

• pasta sauce
• 1 carrot, trimmed and peeled - sorry Jamie, I have a little more time than you did!
• 1 leek, rinsed and trimmed
• 1 courgette, topped and tailed
• 1 red sweet pepper, deseeded
• 2 tablespoons olive oil
• sea salt and freshly ground black pepper
• 4 sprigs of freshly picked thyme
• 500 g passata
• pasta
• 320 g tagliatelle, smashed into small pieces so they don't remain as 'nests'
• 2 chicken breasts, skin removed
• 4 rashers of home smoked bacon or pancetta
• 1 green indian chilli pepper (or to taste)
• 4 cloves of garlic, peeled and crushed
• 1 large sprig of rosemary
• 2 freshly picked bay leaves
• 1 tablespoon pine nuts
• Balsamic vinegar
• to serve
• 35 g Freshly grated Mahón-Menorca cheese
• Finely chopped fresh parsley

• 

  The ragù, Vegetables cooked, passata added

• 

  Chopped vegetables ready to sweat down

• 

  The vegetables, sliced lengthwise, ready for shredding

Method

pasta sauce

1. Quarter the leek lengthwise, keeping the past part uncut in order to feed through the food processor easily
2. Slice the celery into four, lengthwise, leaving the leafy end uncut for the same reason
3. Peel, top and tail the carrot and slice into 4 lengthwise, ditto with the courgette
4. Cut the pepper into strips
5. Feed all of the vegetables through a food processor with a thin slicing cutter so they are all finely chopped, feed them through a second time if need be
6. Add the olive oil and a grind of black pepper to an iron casserole dish and heat over the hob
7. Add the thyme leaves picked from the sprig and the vegetables and pan-fry for 10 minutes stirring regularly
8. After the vegetables have been cooked, stir in the passata and simmer gently
9. pasta
10. Meanwhile cook the pasta in boiling salted water for about 6 minutes or according to the packet instructions
11. Hammer the chicken breasts flat and cut into a 2 cm dice
12. Heat a tablespoon of olive oil and a grind of black pepper and the sprig of rosemary and the bay leaves in a separate pan or wok and stir-fry the chicken until golden and properly cooked
13. Cut the bacon into fine slices, crush the garlic and finely chop the chilli
14. Add these to the chicken and stir fry with the pine nuts until the bacon is browned
15. Drain the pasta, reserving a little of the cooking liquor to loosen the finished dish
16. Mix the pasta and the sauce, adding a little of the liquor to loosen it if needed
17. Scatter the chicken and bacon over the pasta and garnish with finely grated Mahón-Menorca cheese and a little chopped parsley
18. Serve!

Recipe source

• Based on a recipe seen on Jamie Oliver's 15 minute meals, but made more leisurely!

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