Peninsula Chicken Pasta in a Tomato and Vegetable Sauce

Peninsula Chicken Pasta in a tomato and vegetable sauce is a quick and easy dish with lots of vegetables thrown in, satisfying and healthy.

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Serves 4 – 6

  • 1/2 pkt of pasta – any kind but smaller pieces work best like spirals, fusilli or penne
  • 500gm chicken breast fillets – diced
  • 4 pieces of bacon – diced
  • 3 tbl of olive oil
  • 1 teaspoon of minced garlic
  • salt and pepper to taste
  • herbs – fresh or dried, we used shallots, parsley and basil from our garden
  • 1 spanish onion, diced
  • 8 – 10 button mushrooms, sliced
  • red capsicum, diced
  • 1 – 2 zucchinis, diced
  • 3 sticks of celery, diced
  • 3 carrots, diced
  • 1 heaped teaspoon of chicken stock powder
  • 200ml white wine ( OR you can double the chicken stock amount and use water)
  • jar of spaghetti sauce (we used Dolmio Garden Vegetable Sauce)
  • tin of diced tomatoes
  • 1 heaped teaspoon of paprika (sweet)
  • salt & pepper to taste
  • parmesan cheese to serve


  1. Put a large pot of water with half teaspoon of salt and a dash of olive oil on to boil for the pasta.
  2. Add olive oil to a frying pan and add the garlic, onions, capsicum, bacon, mushrooms and saute for a few minutes.
  3. Add the diced chicken, salt and pepper and cook for a few minutes until chicken turns white.
  4. Add the herbs, zucchini, carrots and celery and continue to stir fry for another minute.
  5. Add the chicken stock powder mixed with the white wine, the tin tomatoes and jar of spaghetti sauce and paprika.
  6. Bring to a boil then lower to a simmer.
  7. If water is boiling for the pasta, add the pasta if you haven’t already done so and cook to al dente. Usually about 10 minutes check instructions on packet.
  8. Drain pasta and either serve pasta with sauce on top or mix together and serve with parmesan cheese.

Ready to eat

Peninsula Chicken with Pasta

Peninsula Chicken Pasta

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