½ Red Pepper and 1/2 Yellow Pepper (you can use orange too! Green peppers taste a little odd in this sauce..)
½ Courgette (or a whole small one)
1 Garlic Clove
1 Tin of Peeled Chopped Tomatoes
Vegetable stock cube (can use vegetable OXO)
Teaspoon of Sugar
Fresh Basil (optional)
For 4 people (you can freeze the sauce and use it another time!)
Slice the onion into little cubes and put aside.
Slice the peppers into cubes and also place aside.
Do the same to the courgette.
Crush or slice a garlic clove into pieces and also put aside.
1) Pre-heat oven to 180℃.
2) Heat a pan on the hob and add a dribble of olive oil. Fry onions in the pan until soft (do not burn the onions!)
3) Add sliced peppers and courgette. Keep frying until all are softened slightly.
4) Then, add the crushed garlic. Add the tin of tomatoes and a teaspoon sized blob of tomato purée. (Keep the tin that the tomatoes were in!)
5) Keep mixing, make sure the hob is on a lower heat -you want the mixture just only bubbling slightly.
6) Add the stock cube to the empty tin and fill it half way with boiling water. Give this a mix so the stock cube dissolves and add this mixture to the pan.
7) Bring mixture to the boil on the hob and then simmer. Keep a lid on the mixture because we want the moisture to stay in the mix).
8) Add ground pepper and a teaspoon of sugar to the sauce when it is mid simmer.
9) Whilst this is cooking, chop your chicken breast into chunks/strips and sauté in a frying pan to colour and seal the outside of the meat. Put chicken into a casserole dish and add some of the sauce, just enough to cover the chopped up chicken.
10) Cook this for 30 mins. Whilst your meal is cooking, boil some water on the hob and cook some pasta (I recommend spaghetti!) You can also use noodles or rice. Depends on how you are feeling!~
Blend the left over sauce and put in a pot to freeze or refrigerate to use as a pasta sauce. If refrigerated, use within 3-5 days.
By Hannah Roberts