It's cooking inspiration time!
Chef Gary O’Hanlon joins Clare with this week’s simple recipe -
Penne Chicken in Chilli Tomato Cream Sauce
Fine sea salt, white pepper and cracked black pepper to taste
200g dried penne pasta (or other)
Splash of olive oil
2 breasts of chicken, sliced
2 small onions, chopped rough
2 cloves garlic, crushed
1 red bell pepper, sliced
½ green pepper, sliced
½ yellow pepper, sliced
½tsp dried red chilli flakes
1 small red or green fresh chilli
3 stalks of celery, sliced fine
1 small courgette, cubed
250ml double cream
2 knorr chicken stock cubes
2 x 400g tins chopped tomatoes
1 bunch fresh basil
2 scallions, sliced thinly on the bias
Juice of 2 lemons
70g aged parmesan to grate
Heat a pot or deep frying pan and add the oil
Add in the chicken, garlic & onion, colour the meat well
Season well and add in the peppers, chili flakes & celery
Now add the cream, bring to the boil and add in the stock cubes. Mix in well.
Boil a pot of water, add salt, and cook the pasta. Drain and set aside.
When the cream has reduced by half, add in the tinned tomatoes and courgettes.
Bring to the boil and then simmer for 20 minutes.
Add 1-2tbspn tomato puree to the sauce to thicken.
Now add in the basil, lemon juice, scallion & pasta and mix well.
To serves, ladle into a bowl and top with freshly grated parmesan and black pepper