May 25, 2013

Food I Love - Veggie Bolognese sauce

Hey Guys! Hope you all are having a fab weekend. Today's recipe is  my twist on the bolognese sauce. Who has the time to skin tomatoes before cooking for hours?.....not me! I like to prepare this dish when i'm short on time and want to make the humble bolognese sauce a little more special. I have chosen to use chicken breast rather than the tradition mince meat because its a healthier option for me. The recipe is quite versatile you can decide to use prawns, boneless beef fillet, fillet of fish or even Tofu for the vegetarians among us. The sauce is pretty easy to make and the best part is it's kind on the waist line therefore  insanity compliant.

Ingredients ( Makes 3 Serving)

2 large boneless, skinless chicken breast
2 large red bell peppers
2 large green peppers
1 small bunch spring onion
3 med sticks of carrot
2 tbs tomato paste
5 med size tomatoes
4 large red chilli ( I like a bit of heat, adjust based on your preference)
medium size onion
1 cup cooked pasta ( you can use any pasta of your choice)
1/2 tsp thinly sliced garlic
1/2 tsp crush ginger
1 tsp ground black pepper
1/3 cup olive oil ( any oil you fancy really, I use Olive because its a healthier option for me)
1 cube stock cube ( I use knorr cubes)
1 tsp mrs Dash seasoning ( I like Ms dash but you can use any type of seasoning you would typically use for a tomato based sauce)

1. cut up chicken into about 1inch cubes and spice it up with a bit of ginger, garlic, black pepper, and knorr cubes allow to marinate for about 30mins
2.Pan fry marinated chicken in a hot pan with a little oil and set aside
3. slice carrot,  green, ball peppers and spring onions into about 2in lengths
4. Blend together fresh tomatoes, half of the onions and the fresh chilli peppers
5. Add remaining onion, garlic and ginger to heated olive oil and add blended tomatoes and tomato paste and fry for about 10mins  and add seasoning
6. Add carrot to tomato sauce and fry until carrot is slightly tender then add chicken and the sliced peppers
7. Finally add the spring onions and serve with already cooked pasta


That's a plate of healthy deliciousness right there.

Tried it?  let me know what you did differently and how it came out.

Bon appétit



  1. o my, this indefinately looks so good, im gonna try it out in my spare time.

    1. You should :), thanks for coming around and commenting.

  2. This looks really colourful and tasty

  3. Wow!!!! I love nice food. I hv to try this

    1. It is so worth a try, you would not be disappointed :)

  4. Mrs Morgan@warri22 June 2013 at 18:32

    Tnk u 4 ds dish,tried it out nd it came out well but I cld nt gt chicken breast so I used diced chicken lap nd also is atarodo d same tin as chilli pepper?

    1. I'm glad you liked it. it's fine to use chicken lap. Breast is just more convenient to cut into cubes because it doesn't have any bones and it also cooks a lot faster. Yeah Atarodo is chilli.

  5. Mrs Morgan@warri22 June 2013 at 18:37

    Is black pepper d same as cameroon pepper?cos d only black pepper I knw in warri is called cameroon pepper although hv neva tried it b4 o but heard it has a special scent.

    1. No, black pepper is not Cameron pepper. Spice supreme makes a decent black pepper, you can try their, however if you don't find you can use Cameroon pepper. I love the flavour and aroma of Cameroon pepper, just blend it really smooth and add to your sauce.


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