Name: Greek chicken pasta
Total time: 1 h 30 min
Yield: 1
Cuisine: greek
Ingredients: 1 kg free-range chicken thighs skin on, bone in; 500 g frozen chopped mixed onion, carrot and celery; 2 x 400 g tins of plum tomatoes; 600 g dried macaroni; 100 g halloumi cheese

Greek chicken pasta

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Total Time:
1 hour 30 minutes

Irresistibly delicious Greek island pasta with halloumi loved by all, including teenagers - simple and quick to make.

Ingredients:

1 kg free-range chicken thighs skin on, bone in
500 g frozen chopped mixed onion, carrot and celery
2 x 400 g tins of plum tomatoes
600 g dried macaroni
100 g halloumi cheese

Instructions:

1. In a large non-stick casserole pan over high heat, brown the chicken thighs in 2 tablespoons of olive oil until golden all over. Remove the chicken to a plate. 2. Add the frozen mixed veg to the pan and sauté for 5 minutes until softened. Return the chicken to the pan along with 2 tablespoons of red wine vinegar. Allow the vinegar to cook off. 3. Using your hands, crush the tomatoes into the pan. Pour in water from 1 tin. Bring to a boil, then simmer on low heat for 1 hour or until the chicken is tender and falling off the bone, stirring occasionally. 4. After cooking the pasta according to package instructions, drain. Strip the chicken meat from the bones, shred it with forks, and return it to the sauce. Discard any skin and bones. 5. Season the sauce to taste, then stir the cooked pasta into the sauce. Add most of the grated halloumi. Drizzle with 1 tablespoon of extra virgin olive oil and sprinkle the remaining halloumi on top before serving.

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