Fresh and Easy Pasta Two Ways

I threw together this pasta dish recently to use up leftovers and make a quick and tasty dinner. It turned out fantastically with my other half making his happy food noises! I made this with chicken and bacon through his and marinated tofu through mine. The touch of greens and sun-dried tomatoes keeps this fresh. This serves three less hungry people or two with decent appetites! 

Chicken and Bacon Pasta 

Ingredients:

Half a bag of pasta

1 jar of sun-dried tomatoes including the oil

1 large bag of fresh spinach

1 bag sugar snap peas

1 box marinated tofu

1 chicken breast 

4 bacon medallions

butter 

salt and pepper to taste

Tofu Pasta 

Method:

Preheat the oven to 190c and place the chicken breast on a large piece of tin foil with a knob of butter. Wrap the chicken in the foil and bake for roughly 25 minutes until there is no pink left inside. 

While the chicken is cooking, place a large pan over a medium heat and bring half a pan of water to the boil. Add in the pasta and cook as per the instructions on the packet. Chop the sugar snap peas to bite sized pieces and add into the pasta along with the spinach just before the pasta is cooked. Drain the pasta and vegetables and place back over the heat adding in the sun-dried tomatoes (roughly chopped) and around 2 tbsp of the oil from the jar. Stir to make sure everything is well coated and leave on a low heat stirring occasionally. Season to taste. 

Place a frying pan over a high heat and chop the bacon into small pieces. Fry the bacon until almost crispy and then add in the chicken diced up as well as a tbsp of the oil from the tomatoes and fry until everything has a nice golden colour. 

Place the pasta and vegetables in large bowls and top with your choice of additions. This recipe would be ideal for lunch or dinner and could be made in large quantities for a party as well and tastes good hot or cold. 

When you make this please take a picture and tag me #diaryofadefectivehousewife