Chicken Polenta Pasta in Tomato Basil Sauce
Homemade gluten free pasta made with polenta, rolled thin and cut into diamond shapes. Tossed through a tomato basil sauce packed with veggies, mixed beans and shredded chicken. Finished with fresh mozzarella and basil and inspired by Italian cresc’ tajat.
Ingredients
- Polenta Pasta
2 cups cooked polenta - 2 cups gluten free flour
- Tomato Basil Sauce
- Chantal Organics Olive Oil
- 1 carrot, diced
- 2 celery sticks, diced
- 1 onion, diced
- 3 garlic cloves, crushed
- 2 cans Chantal Organics Mixed Beans
- 1 jar Chantal Organics Tomato & Basil Passata
- 1 cup chicken stock
- Salt and pepper, to taste
- 2 cups shredded cooked chicken
- Garnish
- Fresh mozzarella
- Fresh basil
instructions
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Step 1.
Mix together polenta and flour to form a smooth dough.
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Step 2.
Roll the dough on a lightly floured surface until approximately 4mm thick, then cut into diamond pasta shapes. Set aside.
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Step 3.
To make the tomato basil sauce, heat a large saucepan to medium high heat. Drizzle with extra virgin olive oil and sauté the carrot, celery and onion for 5 minutes or until softened.
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Step 4.
Add garlic and cook for 1 minute or until fragrant.
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Step 5.
Stir through the mixed beans with the brine, tomato and basil passata and chicken stock. Season with salt and pepper and bring to a simmer.
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Step 6.
Simmer for 20-25 minutes or until thickened. Stir through shredded chicken.
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Step 7.
Meanwhile, cook the polenta pasta in salted boiling water for 3-5 minutes or until they float to the surface.
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Step 8.
Add the cooked pasta to the tomato basil sauce and toss to coat.
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Step 9.
Garnish with fresh mozzarella and basil before serving.
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Chantal Organics Products used
