It can be difficult to decide what to make for dinner during the week, especially if you want to cook something delicious without too much effort or money.
Jamie Oliver’s Greek-inspired chicken pasta recipe may be a great idea for your next dinner as it has only five simple ingredients to make.
Writing in his cookbook 5 Ingredients Mediterranean, Jamie said: “On the Greek island of Andros, they serve variations of this undeniably delicious pasta – it’s the easiest thing to put together and the Oliver squad loves it (the teenagers thought the halloumi was peng!).”
This tasty chicken pasta takes only 10 minutes to prepare before you leave it to slowly roast for about an hour, and everything is cooked in one pan to save on washing up afterward.
This is the perfect dinner for children, teenagers and adults as not only is it cheesy and comforting but packed with onions, carrots, celery and tomatoes.
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Method
Pour two tablespoons of olive oil into the pan, place the chicken thighs in the pan and brown all over on a high heat. Once ready, remove and place on a plate for now.
Tip the frozen bag of mixed vegetables into the pan and cook until softened for five minutes, then place the chicken thighs back in the pan along with two tablespoons of red-white vinegar, then allow to cook away.
Scrunch in the tomatoes with clean hands and then pour in one tin’s worth of water into the pan. Bring the mixture, then leave to slowly cook on a low heat for one hour or until the chicken is falling off the bone. Make sure to stir occasionally.
Once the time is up, cook the pasta in a pan of boiling salted water according to the packet instructions, then drain.
While the pasta is resting, strip all the chicken meat from the bones and shred the meat with forks, then return it to the sauce and discard any skin and bones.
Taste the sauce and season with salt and pepper if needed, and your tasty pasta dish is ready to serve.
To serve, stir the pasta into the sauce and grate in most of the halloumi. Plate it by drizzling one tablespoon of extra virgin olive oil and the remaining halloumi grated on top.
