For the main course of our fantastic feast, Meg opted for chicken with a tomato and basil sauce. The sauce which was made from scratch provides the perfect alternative to jar sauces and although it uses minimal cupboard ingredients, it is packed with flavour and compliments the chicken and also locks in all of the moisture within the chicken.
- 2 chicken breasts
- 1 carton of pasatta
- 2 garlic cloves
- 3 tbs of dried basil
- 1 tbs of sweetner
- 75g cheese
- Salt and pepper
- In a sauce pan, empty the carton of passata into the saucepan and bring to the boil.
- Add the garlic, basil, sweetener and salt and pepper to the passata, and simmer.
- Alter the sauce to your taste, if the sauce is too sweet, add some more basil ands some more salt and pepper. But if sauce is too bitter add a bit more sweetener.
- Lay the chicken breasts on a baking tray and cover the chicken in the sauce.
- Great the cheese on top and then bake in the oven for 30-35 minutes
Who would have thought that you could russel up such a delicious centre piece to a main course using so little ingredients!! We coupled the chicken with Hasselback potatoes and peas meaning that the main course was extremely inexpensive and so easy to put together as well. We were really impressed with the flavour of the sauce and it reiterated our ethos to make sauces from scratch as it’s a much healthier and cheaper option. The sauce could also be used as a pasta sauce as part of a main, a snack or a quick lunchtime throw together. We hope to have inspired to leave the jars in the shop and have a go yourself.