Its been a while since I’ve posted something new here!! I feel like I have been a little overwhelmed trying to fit everything into the day that I would like. I’ve learnt to be a little forgiving of myself when making sacrifices and evaluating the most important stuff.
This right here is the first time in 6 years that I’m not pregnant, planning on getting pregnant or breastfeeding a child throughout the night. My almost 2yo has let go of her night feeds, so I’m re-learning the art of a full night sleep. It still evades me, and more often than not I feel like I’m stumbling through the day bleary eyed and ready for a nap.
So here’s to our sanity!! This is a fabulous dish, the sauce cooks at the same time as the pasta and is ready in a flash. Ahhh the simplicity, I love it.
500g chicken breast, diced into 1cm cubes
1/2 spanish onion, finely diced
4 cloves garlic, finely chopped
60g semi-dried tomatoes
1 heaped tablespoon tomato paste
1/4 cup cream
3-4 heaping handfuls of kale leaves, finely chopped
salt and pepper
In a large frying pan over high heat, melt butter and add chicken, onion, garlic and sun-dried tomatoes cooking till lightly browned. Add in passata, tomato paste and kale leaves. Cover and cook over low heat for about 10-15 minutes. Get your pasta cooking (we need about 250g for the 5 of us) in some rapidly boiling salted water. In the last-minute or so, add in cream to the sauce and turn off the heat. Mix well to allow to warm through. Drain pasta and serve with the sauce and plenty of parmesan cheese.