So, while we were staying in Winnipeg with my Aunt and Uncle, I made this to say thank you for giving us a place to stay. It's not traditional by any means, but it's delicious, easy and healthy. Hopefully you'll like it as much as we did.
Ingredients
1 large onion, roughly chopped
500 mL whole tomatoes
250 mL diced tomatoes
2 tbsp olive oil
2 cloves garlic, peeled
1 pkg/2 tbsp chicken stock powder or equivilent
250 mL water
4 bone in, skin on chicken breasts
2 colored bell peppers, cut into strips
6 mushrooms, sliced
6 leaves basil, torn
Pasta, enough for the number of people you're serving.
Salt and pepper to taste
Equipment
1 large sauce pan
1 large pasta pot
1 sautee pan that can go into an oven
Immersion blender
knife
cutting board
Preheat your sautee pan to medium and add 1/2 of your oil. While the oil is coming to temperature, pre heat your oven to 350 F Place breasts skin side down into the pan and brown. Flip over and add the 250 mL can of chopped tomatoes to the sautee pan and place into the oven. Bake until juices run clear.
Preheat your sauce pan to a medium heat, add the second half of your oil. When it's heated up properly, add your onions and whole garlic cloves. When the onions start to develop some color, add your 500mL of whole tomatoes. Stir, then sprinkle in the chicken stock powder and add the water. Simmer until chicken is done.
When chicken is fully cooked, remove from the oven. Place the chicken on a cutting board to cool until you can handle it with bare hands and add the chopped tomatoes + liquid to the pot that's been simmering.
Puree the tomato mixture until almost but not quite smooth.
Stir the vegetables into the tomato mixture and remove the chicken from the bones using your hands. Rustic is the name of the game here, so it's not supposed to be perfect.
Cook your pasta, stir the basil into the sauce, season everything to taste with salt and pepper... serve with your favorite salad and the beverage of your choice.
Serves 5 adults and 2 children with at least 1 serving left over.
Enjoy!
1 large onion, roughly chopped
500 mL whole tomatoes
250 mL diced tomatoes
2 tbsp olive oil
2 cloves garlic, peeled
1 pkg/2 tbsp chicken stock powder or equivilent
250 mL water
4 bone in, skin on chicken breasts
2 colored bell peppers, cut into strips
6 mushrooms, sliced
6 leaves basil, torn
Pasta, enough for the number of people you're serving.
Salt and pepper to taste
Equipment
1 large sauce pan
1 large pasta pot
1 sautee pan that can go into an oven
Immersion blender
knife
cutting board
Preheat your sautee pan to medium and add 1/2 of your oil. While the oil is coming to temperature, pre heat your oven to 350 F Place breasts skin side down into the pan and brown. Flip over and add the 250 mL can of chopped tomatoes to the sautee pan and place into the oven. Bake until juices run clear.
Preheat your sauce pan to a medium heat, add the second half of your oil. When it's heated up properly, add your onions and whole garlic cloves. When the onions start to develop some color, add your 500mL of whole tomatoes. Stir, then sprinkle in the chicken stock powder and add the water. Simmer until chicken is done.
When chicken is fully cooked, remove from the oven. Place the chicken on a cutting board to cool until you can handle it with bare hands and add the chopped tomatoes + liquid to the pot that's been simmering.
Puree the tomato mixture until almost but not quite smooth.
Stir the vegetables into the tomato mixture and remove the chicken from the bones using your hands. Rustic is the name of the game here, so it's not supposed to be perfect.
Cook your pasta, stir the basil into the sauce, season everything to taste with salt and pepper... serve with your favorite salad and the beverage of your choice.
Serves 5 adults and 2 children with at least 1 serving left over.
Enjoy!