Linguine with poached chicken and homemade primavera sauce

13 Jul

A great dish when you feel like you need something warming and hearty but don’t want to risk the calories!


2 x tinned tomatoes
1 tablespoon of tomato paste
2 x chicken breasts
1 x zucchini (finely sliced)
1 x carrot (grated)
1 x onion (diced)
2 x cloves of garlic (finely diced)
1 x packet of baby spinach
1/2 cup mushrooms (sliced)
12 pitted olives
1 teaspoon of dried Italian herb
Pinch of chilli powder
2 teaspoons chicken stock powder

Into a pot of boiling water stir in 2 teaspoons of chicken stock powder. Place a steamer basket on top and poach the chicken for approximately 20 minutes or until just cooked through.

Whilst the chicken is poaching, heat oil in a pan and sauté garlic and onion until opaque. Add carrot, zucchini, mushroom and tomato paste. Cook over a medium heat until vegetables have softened. Add tinned tomatoes, chilli, Italian herbs and 1/2 a cup of water and simmer.

Reserve a cup of the water from the poached chicken and add to sauce. Shred chicken and add to sauce. Finally, add the spinach and olives.

Season with salt and pepper to taste.

Serve over cooked pasta and top with a little parmesan cheese.

Sauce should make 4 or 5 serves.

2 Responses to “Linguine with poached chicken and homemade primavera sauce”

  1. Chanel July 14, 2010 at 10:02 am #

    This looks absolutely delicious! *drool*

    • Amanda July 14, 2010 at 10:04 am #

      Oh it wasssssss! And my own recipe too. Iz MasterChef.

      I have leftovers for lunch. 😀

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