Recipe for Coral Chicken Pasta – comforting, delicious and inexpensive
6 Tablespoons Tomato sauce
2 Tablespoons Brown vinegar
1 teaspoon Salt
2 Teaspoons Sugar
2 Tablespoons Butter
250 ml cream
1 teaspoon curry powder
2 Chicken breasts, on bone
1 Cup Macaroni Pasta
Chili Powder (optional)
Preheat oven to 180˚C.
Season the chicken breasts, place in a baking tray, add some chicken stock or about a cup of water and bake the chicken pieces for 30 minutes.
Remove from oven and remove the meat off the bone (cut into pieces).
While the chicken is cooking, boil the macaroni according to the packet instructions. Be sure to add salt to the water, as that gives the pasta some flavour.
In a separate pot, melt the butter and add the curry powder and cook on the stove over a low heat very slowly for 2 minutes. You don’t want it to burn.
Add the tomato sauce, vinegar, salt, and sugar to the pot, mix together and heat through until all ingredients are blended.
Turn the stove plate off and lastly, add the cream to the mixture. Do not allow the cream to boil.
In an oven-proof, shallow dish, lay out the macaroni at the bottom, sprinkle the chicken pieces over and then pour the cream sauce over.
Place into an oven at 180˚ and allow to heat through and cook for 15 minutes.
Sprinkle over some parsley or a little chili powder and serve with salad.
Recipe courtesy of Stuffed! – A food blog created by Megan Deane sharing family recipes and a passion for home cooking.