Ingredient
1 onion, diced2 garlic cloves, crushed
1 can crushed tomatoes
1 tbls low salt tomato paste
1 bay leaf
1 tsp dried oregano
Cracked pepper
2 cups cooked wholemeal pasta
2 cups baby spinach
600g chicken breast, steamed then shredded
2 cups broccoli florets
2 cups carrots, julienne
1 yellow capsicum, julienne
2 tbls Italian parsley
Method
Start by cooking your red sauce. In a saucepan add the onions and garlic, tomatoes, tomato paste, bay leaf, oregano and pepper. Simmer over a low heat for about 10-15 minutes until the sauce thickens a little.Next cook your pasta in plenty of boiling water until just tender. Dain pasta then put back into the pot with the spinach. Let it wilt slightly. Meanwhile, put your chicken into a steamer and steam until cooked about 10 minutes. In a separate steamer, place in all of your veggies (not spinach) and steam until just tender.
Divide the pasta between four bowls then top with the sauce. Place the veggies on top. Garnish with Italian parsley
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