Chicken Carbonara in Red Sauce

Ingredients

Sauce

1 tbsp olive oil

1 tbsp minced garlic

1/2 cup diced onions

1/2 diced bacon

1 cup diced chicken breast

1 cup mixed vegetables (carrots, green peas, corn)

1 cup fresh tomatoes (diced)

1 cup grated cheese

1 cup milk (regular, skimmed - any will do)

1 can (751g or 10LB) tomato and herbs sauce (del monte)

Dash of black pepper

Dash of basil

Dash of oregano

Dash of parsley

Dash of coriander 

Dash of Tabasco hot sauce 

Pasta 

2 cups water 

1 tbsp oil (regular oil)

Dash of salt

Dash of thyme

Garnish (optional)

Parmesan cheese 

Tarragon

Cucumber 

Olives (pitted)

1. Heat olive oil - add garlic and onions - dash of black pepper, basil and oregano. Sautée.

2. When onions are slightly soft - add chicken and bacon. Sautée for 5 minutes. Add mixed vegetables. Mix and let it cook. 

3. When chicken is white - add cheese and milk. Simmer for 5 minutes. 

4. Add dash of tabasco hot sauce and pour in tomatoes. Mix. Pour in tomato sauce. Mix and simmer for 5 minutes as seen on the photo below.

5. Add in parsley and coriander.

Pasta 

1. Bring two cups of water to boil. Add regular oil and dash of salt. 

2. Once water is boiled. Add pasta and simmer for 10 minutes with regular stirring.

3. Once pasta is cook - drain and add a dash of thyme. Mix and let it cool.

Finish product 

I love pasta and I'm proud to say that it's one of my specialty - be it beef, chicken or seafoods - you can count that I make the yummiest one :)

Also, it's my first time to use cucumber as garnish and surprisingly it blended well with the sauce and pasta. And must you wonder why I'm using the twisted pasta - I prefer this over the regular ones. It's easier to dress up and present :) 

PS for boiling the pasta - I suggest that you make it to 2 tbsp of oil instead of just one to make it more flexible after draining :)