Pasta with Chicken and Hot Tomato Sauce

I was reminded today of the programme 'The Royle Family' and a particular line '- What y'avin for ya tea?'  Well here it is - Pasta with Chicken and hot tomato Sauce.

Really tasty, really easy to cook and ready to serve by the time the pasta is done.

I do a vegetarian version for my husband and a 'no chilli' version for my son.

All three versions are scrummy.

I plan this for a Monday and use up the roast chicken from Sunday.

Ingredients (Serves 2)

2 Chicken breasts or leftovers from Sunday roast chicken or Quorn chicken style pieces for veggie version

1 Tin chopped tomatoes

1/2 Lime

4 Mushrooms (3 quartered, 1 sliced)

Tablespoon squirt of tomato ketchup 

Large clove of garlic

Olive oil for cooking

Quarter of teaspoon of dried crushed chillis, fresh green chilli if you prefer

1/2 teaspoon each of basil and oregano

Season with small sprinkling of salt and black pepper

Sprinkle over whichever cheese you like when ready to serve (I like parmesan)

Recipe

Heat the oil in a pan over a medium heat and throw in chopped chicken pieces if using fresh, fry for 5 minutes and add the chilli now if using and the basil and oregano. Veggie version simply substitute the real chicken for the quorn pieces. (If using cooked Sunday roast chicken don't put in until sauce is made). Throw in mushrooms and garlic, squeeze in the lime and chuck in the chopped toms and squirt of tom ketchup. If using Sunday roast chicken add now. Stir well. Bring sauce to bubbling, season now, lid on, low heat, cook for 10 minutes.

Time to cook the pasta, usually 10 mins. If the sauce cooks for longer it's no problem but keep the heat low and the lid on. 

When all is cooked add the sauce to the pasta and sprinkle over with cheese of your choice. My husband like chedder grated over and grilled for 5 minutes and my son has his cheese grated on the side (do I spoil these two or what?)

Very nice served with fresh crusty bread and a tall glass of ice cold pear cider.