Ingredients

The following ingredients have 5 Servings
  • 1.1 pounds ground chicken (leg meat, approx. 5% fat)
  • 3 cups raw fusilli pasta (8.47oz)
  • 1 red onion (finely chopped)
  • 3 garlic cloves (finely chopped)
  • 1 celery stalk (finely chopped)
  • 1 medium carrot (peeled, diced)
  • 2 cups broccoli florets (cut into small pieces, 4.23 oz)
  • 1x14.11oz can chopped tomatoes
  • 4 sun-dried tomatoes (in oil, finely chopped)
  • 2 tablespoons tomato puree
  • 2 teaspoons dried herbs (Italian or mixed herbs)
  • 2 teaspoons paprika
  • ½ teaspoon onion granules
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon soy sauce
  • 1⅓ cups chicken/vegetable stock (hot)
  • 2 tablespoons olive oil (plus a little for drizzling )
  • 5 tablespoons parmesan (or another hard Italian cheese, coarsely grated)
  • Pepper to taste

Instruction

  • Preheat the oven to 375 F/ 190 C/ 180 C fan/gas mark 5.Add the pasta to a pot of boiling water, stir, bring to the boil then cook for 4 minutes (the pasta should only be partly cooked). Remove from the heat, pour into a strainer and set aside while you prepare the rest of the ingredients.
  • Prepare the ground chicken. To a non-stick pan add 1 tablespoon of oil, heat up then add the ground chicken and cook over a fairy high heat until it starts releasing juices (break up the larger pieces as the chicken cooks). Add the soy sauce and onion granules, season with pepper and continue cooking until the juices disappear and the chicken is lightly browned, stirring all the time. Remove from the heat.
  • Heat up 1 tablespoon of oil, add the onion, garlic, celery, carrot and broccoli, stir and cook over a medium heat for 3-4 minutes stirring often.
  • Add half of the stock, cover and simmer for 3 minutes (the vegetables should still be quite firm). Remove from the heat.
  • Assemble the recipe. Add the rest of the stock, chopped tomatoes, tomato puree, sun dried tomatoes, paprika, dried herbs, balsamic vinegar, pasta, chicken and plenty of pepper. Stir thoroughly.
  • Scatter the grated cheese over the top, drizzle with a little oil (about 1 tbsp) and bake in the centre of the oven for 20 minutes.
  • Remove from the oven and serve!