Food Week: Day Six

Sunday, October 31, 2010



Good Morning!

For the second last day of Food Week, I chose a pasta recipe. I have always loved pasta, but have never cooked with wine and so, what better time to try it out, than now? I found a recipe online to use as a basic guideline, but basically rewrote the entire recipe. We all loved this one. The flavour is really wonderful, but it does take quite a bit more time and effort than store bought pasta sauce!



Red Wine Tomato Pasta Sauce with Chicken and Vegetables

Ingredients:

2-3 chicken breasts, chopped
1/2 cup onion, chopped
1 red pepper, chopped
1/2-3/4 cup mushrooms, chopped
2 large cloves garlic, minced
1 (28 oz) can diced grape tomatoes OR crushed tomatoes (the first if you like chunkier, the second if you like smoother pasta sauce)
1 (156 ml) can tomato paste
1 cup Cabernet-Sauvignon

Directions:

Place chicken breasts in a non-stick frying pan on medium-high heat and brown until cooked through. Remove from pan and set aside. Turn heat down to medium, add some olive oil and onions to the pan and cook until translucent. Add garlic and vegetables cook for 5 more minutes. Add remaining ingredients and mix well. Simmer over medium/medium-low heat for 45 minutes. Serve over pasta. (We had rotini.)

Enjoy!

2 wonderful comments:

sminto said...

What kind of wine did you use? That looks uh-may-zing!

Erica @ Acire Adventures said...

Oh yeah, should have included that! I used a Cabernet-Sauvignon. Thanks for pointing that out, sminto!