posted on Dec, 23 2014 @ 05:13 AM
Hey guys hope everyone is doing well, i am sick with a cold at the moment it sucks it snuck up on me and my throat is killing me! I feel like a cat
has mauled/clawed the back of my throat, Fml! Worst timing ever! I ate like 10 tablespoons of honey before and luckilly i am stocked up on decent cold
and flu tablets i got from Bali so hopefully i can get through christmas okay! Lol i can't even talk at the moment without pain.
Chiefs- here is that recipe i was supposed to post sorry i got sidetracked! Im good at that lol! I tried to write it so it would be easy to follow, i
don't use measurements usually but thats pretty much it, its very simple but tastes awesome, can also scoop it in to a baking dish cover with bread
crumbs, cheeses of your choice, herbs and olive oil and bake it in to a pasta bake because it makes quite a thick sauce. There is also a different
version where you can use chicken peices follow the same recipe but substitute the breast for pieces and leave them whole you only need to slightly
brown them then add everything else, use a large pot for that one
thats the more traditional way my Nonna did it.
2 chicken breasts (skins removed)
Tin of diced tomatoes
Jar Pasta sauce (your choice)
Sugar or strawberry/berry jam
Whatever pasta you like
Dice chicken up in 1cm cubes then run a knife over it all so it is cut quite small, dice onion and crush garlic, heat oil in a pan set to medium heat
and add onion on garlic fry it off until translucent add a sprinkle of italian herbs and garlic powder then add chicken and fry, once it is browned
and any excess moisture is reduced add the tinned tomatoes, simmer on a medium heat until the tomato liquid from tin has all reduced, then add your
sauce (plain ones like with garlic and herbs work better than proper meal base sauces with alot of flavours) get that simmering and once it has all
reduced and thickened up add a tablespoon of sugar or jam, this reduces acidity of the tomatoes and enhances flavour we have done it in my family for
decades. At that point add some more herbs and garlic, then add parmesan a couple tablespoons of fine grated will be fine, cover and simmer for a hour
or 2 on a low heat.