Italian Chicken Cacciatore Pasta with Extra Sauce

Ingredients

• 150g boneless chicken thighs or breast
• 75g dried pasta, such as penne or fusilli
• ¼ onion, finely diced
• ¾ carrot, finely diced or grated
• ½ red pepper, diced
• ¼ courgette, diced or grated
• 150g chopped tomatoes
• ¼ tomato purée
• ½ garlic clove
• 5ml olive or rapeseed oil
• ½ tsp dried oregano or mixed Italian herbs
• 50ml water
• 125g extra chopped tomatoes
• 1¼ carrots, extra mixed veg: onion, carrot, courgette or pepper
• 5g extra tomato purée
• 25ml extra water

Method

1. Heat the oil in a large pan. Add onion, carrot, pepper and courgette. Cook for 6–8 minutes until softened.
2. Add garlic, oregano and tomato purée. Cook for 30 seconds.
3. Add chicken and cook for 5–6 minutes, turning until sealed.
4. Add chopped tomatoes and water. If making Recipe 3, add the extra sauce ingredients now too.
5. Simmer for 20–25 minutes, until the chicken is fully cooked and the sauce is thick.
6. Remove babies/toddler portions before adding any adult salt, chilli or salty cheese.
7. Cook the pasta separately according to packet instructions. Cook baby/toddler pasta slightly softer if needed.
8. Serve pasta with chicken cacciatore sauce.
9. Reserve the extra tomato-veg sauce for Recipe 3. Cool quickly and refrigerate.