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1 • hour
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6-8 • serves •
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Chicken Polenta Pasta in Tomato Basil Sauce

5/5 (2)



  • Step 1.

    Mix together polenta and flour to form a smooth dough.

  • Step 2.

    Roll the dough on a lightly floured surface until approximately 4mm thick, then cut into diamond pasta shapes. Set aside.

  • 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.

  • Step 4.

    Add garlic and cook for 1 minute or until fragrant.

  • 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.

  • Step 6.

    Simmer for 20-25 minutes or until thickened. Stir through shredded chicken.

  • Step 7.

    Meanwhile, cook the polenta pasta in salted boiling water for 3-5 minutes or until they float to the surface.

  • Step 8.

    Add the cooked pasta to the tomato basil sauce and toss to coat.

  • Step 9.

    Garnish with fresh mozzarella and basil before serving.

Chantal Organics Products used

Mixed Beans
Tomato & Basil Passata
Extra Virgin Olive Oil

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