Chicken Polenta Pasta in Tomato & BasIl Sauce

Polenta Pasta

• 2 cups cooked polenta
• 2 cups gluten free flour

Tomato Basil Sauce

• 2 cans (800g) Chantal Organics
• Mixed Beans
• 1 jar (680g) Chantal Organics
• Tomato & Basil Passata
• Extra Virgin Olive Oil
• 1 carrot, diced
• 2 celery sticks, diced
• 1 onion, diced
• 3 garlic cloves, crushed
• 1 cup chicken stock
• Salt and pepper, to taste
• 2 cups shredded cooked chicken
   

Garnish

• Fresh mozzarella
• Fresh basil

1. Mix polenta and GF flour to form a smooth dough. Roll on a lightly floured surface until approx. 4mm thick, then cut into diamond pasta shapes. Set aside.
2. To make the sauce, heat a large saucepan to medium high heat. Drizzle with extra virgin olive oil and sauté the carrot, celery and onion for 5 minutes or until softened.
3. Add garlic and cook for 1 minute or until fragrant.
4. Add the mixed beans with the brine, tomato & basil passata and chicken stock.
5. Season with salt and pepper and simmer for 20-25 minutes or until thickened.
6. Stir through shredded chicken.
7. Meanwhile, cook the polenta pasta in salted boiling water for 3-5 minutes or until they float to the surface.
8. Add the cooked pasta to the tomato basil sauce and toss to coat. 
9. Garnish with fresh mozzarella and basil before serving.

Chantal Organics