It has been a looooooong time since my last post. I’m terrible at keeping this site up to date! Needless to say, I have a HUGE backlog of photos and recipes. So I’m just going to start with today’s dinner. It was something easy and quick. Took me 20 mins to make it from start to finish 🙂 I just love quick, easy recipes that tastes great!
For most quick recipes, there needs to be a cheat. This recipe is no different. I used my store cupboard staple. If you’re a fan of tomatoey sauce for your pasta that isn’t filled with artifical crap, then this is a must! I must admit, I don’t particularly like sauces that come out of a jar. Most of the time it tends to be really salty, sweet or (worst of all!) plastic!
Anyway, coming back to my favourite cheat product. It’s…..
If you are in a rush for time and want a really rich tomatoey pasta sauce that packs a punch, it just has to be Dress Italian. And no, I’m not getting paid to say that.
The recipe is really easy and as usual, its a mash up lol. I can’t quite give you exact quantities, just go with your gut. And if you’re wondering why haloumi? Its Martin’s new favourite lol. You’ll probably be seeing quite alot of haloumi recipes in the next few weeks. I’ll be adding it to just about everything Martin wants!
1 small Red onion chopped
1 tsp garlic paste
1/2 pack of haloumi diced
5 mushrooms sliced
5 mini chicken fillets
Dress Italian Sauce
Pepper and mixed dried herbs
-Cook the fresh pasta according to the instructions on the pack. (The sauce will be ready in round about the same amount of time it takes the pasta to cook.)
-Heat a little oil in another pan.
-Add the chopped onions and cook for about 1 min on medium heat.
-Throw in the chicken, mushrooms, haloumi, garlic and 1 tsp of mixed dried herbs.
-Once the chicken is about 3/4 cooked, add the Dress Italian sauce and cook for another 2 mins on medium heat.
-By this time, the pasta should be cooked.
-Drain the pasta(reserve about a mug full of the pasta’s cooking liquid) and add to the sauce.
-Mix the pasta and the sauce making sure its well coated. If it’s a bit dry, add a little of the reserved cooking liquid.
-Season to taste and its ready!