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Tasty Chicken Pasta Ragu


Serves: 4


Prep: 10 mins


Cook: 20 mins


Kcal pp: 590

Ingredients Jump to method

Fruit & Veg

4 garlic cloves

1 leek

1 zucchini

1 bunch fresh basil


2 skinless chicken breasts

4 smoked bacon strips

Dairy & Chilled

3 oz parmesan cheese

Dried Goods

12 oz fusilli pasta

Cans & Jars

3 jarred roasted peppers

24.5 oz passata


Salt and pepper

Olive oil

Balsamic vinegar


Roughly chop the leek and zucchini. Using a food processor, blitz the chopped leek, zucchini, and jarred roasted peppers. Set aside for later.

Next, cut the bacon into thin strips. Chop the chicken into 3 cm chunks and season with salt and pepper.

Using a deep pan, heat a drizzle of olive oil on medium-high heat. Add the chicken, and cook for a few minutes, turning regularly. Then, add the bacon and crush in the garlic. After 2 minutes, strip and stir in three-quarters of the basil leaves and add a dash of balsamic vinegar. Leave to cook for a further minute.

Add the blitzed vegetables and gently stir for 3 minutes. Then, add the passata to the pan, ensuring everything is coated in the sauce.

Bring a saucepan of salted water to a boil. Add the pasta and cook for 10 minutes. Meanwhile, ensure to occasionally stir the meat and vegetables. Once the pasta is ready, drain and add to the deep pan. Thoroughly mix all ingredients together.

After a few minutes, serve in bowls. Top with grated parmesan cheese and the remaining basil leaves. Serve and enjoy!


Nutritional Data Per Portion


590 kcal

Total Fat

19.77 g

Saturated Fat

7.31 g


53.69 g


15.22 g


6.04 g


46.56 g


203.9 mg

This nutritional information is provided as a courtesy and is an estimate only. Read full details here.

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