Chicken Tomato Pasta

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A delicious home made pasta recipe with a tomato base. Use fresh pasta, or if you have a pasta machine then make your own – it’s easy!

Chicken Tomato Pasta

Chicken Tomato Pasta

1st – make the sauce and put onto simmer, whilst the sauce is simmering you can make and cook the pasta. You can add chicken and bacon or any other meat to your liking.

Tomato Pasta Sauce

  • ~1kg fresh tomatoes
  • 1 onion
  • 1 carrot
  • 2 garlic cloves
  • 1/2 teaspoon thyme
  • 1/2 teaspoon oregano
  • 1/2 teaspoon salt
  • 1/2 teaspoon sugar
  • 2 tablespoons tomato paste

Dice the onion into large chunks, cut the tomatoes in half (removing the stalk), and grate the carrot.

Place all ingredients into a blender or food processor, and blend for 30 – 60 seconds.

Place into a large saucepan and bring to the boil, then simmer for 30 minutes.


Fresh Pasta

  • 4 eggs
  • 500g high grade flour

Mix together and knead into a firm mix. Alternatively, place into a food processor and mix to a breadcrumb like consistency, then remove from processor and knead.

Using your pasta machine, roll out to a thin sheet and make into fettuccine. Cook for 12 minutes.


Finally, mix the pasta sauce and pasta together and serve.

Makes four dishes.



Chicken Casserole & Cheesy Mash

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  • 8 Skinless Chicken Drumsticks
  • 1 onion, diced
  • 1 carrot, peeled and sliced
  • 2 stalks celery, sliced
  • 1 parsnip peeled and sliced
  • 420g can Creamy Chicken Condensed Soup
  • 1 cup water or white wine
  • 1 Tbsp chopped fresh thyme or 1 tsp dried thyme
  • 1/2 cup lite sour cream, optional


Heat a dash of oil in a non-stick frying pan and brown the chicken. Remove and place in oven-proof casserole dish.

Add onion, carrot, celery and parsnip to pan and cook for 2 minutes or until just starting to brown. Pour in Creamy Chicken Condensed Soup, water or wine and thyme and mix thoroughly.

Pour into casserole dish. Cook in an oven preheated to 180°C for 1 ½ hours. Remove from oven and stir in sour cream, if using. Serve casserole with cheesy mashed potatoes (if desired) and extra green vegetables.

Crock pot/Slow Cooker Instructions:

Prepare the recipe following step 1 and place in a slow cooker with the remaining ingredients but omit the water. Stir to combine and cook on LOW for approx 8 hours. Stir in sour cream if using and serve as directed above.


Stewed Rhubarb

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  • 1kg Rhubarb
  • 300 g White sugar
  • Water
Cut rhubarb into small pieces (about 1 cm). For every 1 kg of rhubarb add 300 g of sugar.
Place in pot and cover with water (not too much).
Cook on a medium to low heat for 10 minutes, stir a few times, until looking stewed. Take off heat to cool. Serve with ice cream, have with breakfast cereal use to make an apple and rhubarb crumble. Yum!

Irish Stew (Slow Cooker)

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  • 4 New Zealand pork loin, rump or scotch steaks
  • 1 Tbsp canola oil
  • 4 carrots, peeled and sliced
  • 2 medium potatoes, peeled and diced
  • 1x 330ml bottle Guinness draught beer or dark ale
  • 2 bay leaves
  • ½ cup frozen peas
  • Salt and pepper to taste


Season the pork with salt and pepper and brown in a dash of oil in a hot frying pan. Transfer to a slow cooker.

Pour the Guinness or dark ale over the pork (use a can of tomatoes in juice plus 1 cup of water as a substitute for Guinness/dark ale). Scatter in the carrots, potatoes and bay leaves and cover.

Cook on low for 6 hours. After 6 hours stir in the peas and cook for a further 1 hour. Serve with mashed potato.


Rosemary & Red Wine Lamb Shanks (Slow Cooker)

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  • 4 gourmet lamb shanks
  • ¼ cup seasoned flour
  • 2 onions, peeled and sliced
  • 4 stalks rosemary leaves, chopped
  • 4 cloves garlic, peeled and sliced
  • 1 cup beef stock
  • ½ cup red wine


Dust the lamb shanks in the seasoned flour, shaking off any excess. Brown the shanks in a dash of oil in a heavy-based frying pan. Transfer to a slow cooker.

Add a dash more oil to the pan and brown the onions well. Add the rosemary and garlic and toss in the heat until fragrant.

Add the stock and wine, stirring to lift any sediment from the bottom of the pan. Bring to the boil before pouring over the lamb shanks and cover with the lid.

Cook on low for 5-7 hours or high for 3-4 hours. Serve the shanks with your favourite vegetables.

Oven cooking instructions

Prepare the casserole as above, adding an extra 1 cup of beef stock. Cook in a lidded ovenproof dish at 160ºC for 120 minutes.


Lamb Curry with Kumara (Slow Cooker)

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  • 750g diced lamb
  • 2 Tbsp mild curry paste (such as Korma paste)
  • 1 cup beef stock
  • ½ cup coconut milk
  • 400g orange-fleshed kumara or pumpkin, peeled and diced
  • 130g packet of baby leaf spinach
  • Steamed rice to serve


Season the lamb with salt and pepper and brown in a dash of oil in a hot frying pan. Transfer to a slow cooker.

Stir together the curry paste, beef stock, coconut milk and pour over the lamb.

Scatter in the kumara or pumpkin, and cover.

Cook on low for 6-7 hours or high for 3-5 hours. Stir in the spinach leaves, cover and cook a further few minutes until the spinach has wilted. Serve with steamed rice.

Oven cooking instructions

Prepare the casserole as above, adding an extra 1 cup of beef stock. Cook in a lidded ovenproof dish at 160ºC for 90 minutes.


Beef Stroganoff (Slow Cooker)

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  • 1 kg blade steak
  • 1 onion, cut into thin wedges
  • 2 cloves garlic, crushed
  • 200g brown or button mushrooms,thickly sliced
  • 2 Tbsp tomato paste
  • 1 cup beef stock
  • 1 Tbsp Dijon mustard
  • 1 Tbsp flour
  • ½ cup sour cream
  • Pasta or rice to serve
  • Fresh parsley, chopped (optional)
  • Salt and pepper to season


Cut the steak across the grain into 1.5cm wide strips and season with salt and pepper.

Brown the beef in batches in a dash of hot oil in a frying pan, transferring each batch to a

slow cooker when browned.

Pan fry the onions and garlic in a little more oil until softened. Scatter over the beef with

the mushrooms. Mix together the tomato paste, beef stock, mustard and flour and pour over the beef.

Cover with the lid.

Cook on low for 6-8 hours or high for 4-5 hours. Stir in the sour cream and serve over pasta or rice.

Garnish with parsley.

Oven cooking instructions

Prepare the casserole as above, adding an extra 1 cup of beef stock or wine.

Cook in a lidded ovenproof dish at 160ºC for 120 minutes or until beef is tender.


Bacon wrapped Chicken Breast

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  • 1 chorizo sausage
  • 3 slices sandwich bread
  • 3 cloves garlic
  • 2 Tbsp chopped fresh herbs
  • 4 chicken breasts
  • 12 slices of streaky bacon
  • Oil for frying


Slice the chorizo sausage and lightly fry in the oil.

Place the bread, garlic, herbs and cooked chorizo in the food processor and pulse until it is a coarse crumb.

Make a slit in the chicken breasts across the widest part of the breasts, but not the whole way through. Open up and place 1/4 of the stuffing as best as you can. Some will spill out.

Place 3 strips of bacon just overlapping each other to form a ‘mat’ of bacon.

Place a stuffed chicken breast at the end and roll up. Repeat with remaining bacon and chicken.

When they are all rolled place into an oven proof dish and bake at 180°C for 40 minutes.


BBQ Black Bean Lamb with Nutty Noodles

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  • 8 Lamb Loin Chops, or 4 Leg Steaks
  • 425g can Baby Corn
  • 50g Cashew Nuts, toasted
  • Soy Sauce to serve
  • 2 packets Instant Noodles
  • Black Bean Stir Fry Sauce
  • 2 c Fresh Stir fry Vegetables eg. Broccoli, capsicum etc
  • Sweet & Sour Stir fry Sauce
  • Olive Oil


Place the chops or steaks into a dish, spoon over the black bean sauce. Marinate for 1 hour or longer.

Plunge the noodles into a pan of boiling water for 30 seconds to loosen, drain, then refresh under cold water.

Place the lamb on the barbecue or pan-fry or grill for 3-4 minutes each side, brushing with a little black bean sauce during cooking.

Heat oil in a wok or saute pan. Add the fresh vegetables, stir-fry for 1 minute. Add the noodles, stir-fry 1 minute. Add the stir-fry sauce, simmer for 3-4 minutes. Serve on warmed plates with the lamb and sprinkle with cashews, chopped herbs and soy.


Shepherd’s Pie (Kids)

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  • 1 Tbsp oil
  • 500 g lean beef or lamb mince
  • 420 g jar pasta sauce *
  • 1 stalk celery, finely chopped
  • 6 button mushrooms, sliced
  • 1 carrot, peeled and finely chopped
  • 1 courgette and/or other seasonal green vegetables, finely chopped
  • 2 cups mashed potato or cooked pasta

Brown mince in the oil in a hot pan, breaking the mince up ito small pieces with the back of a spoon. This is best done in two batches. Stir in pasta sauce and vegetables except the potato. Cover and simmer gently for 15 mins. Spoon mixture into a pie dish and top with mashed potato. Bake at 180ºC for about 15 min or until top is golden.

Babies 6-7 months

* At this age, leave out the pasta sauce. Puree the meat and vegetable mixture in a food processor or baby mouli. Mix with a little of baby’s milk if necessary to achieve a smooth consistency your baby can swallow.

Babies 8-9 months

Serve the layers separately so baby can experience different tastes and textures.

Older children

Add garlic, Worcestershire sauce or vegetable stock for additional flavours.