Menu
- 75g organic dry-cure bacon
- 1 boneless organic chicken thigh
- 250g organic pasta
- 200g organic peas
- 2 large organic tomatoes
- 2 tbsp organic olive oil
- 2 tsp organic white wine vinegar
- 2 organic garlic clove
- large handful fresh organic basil leaves
Accompanying Veg Sticks
- 1 Organic Carrot
- 1/2 Stick Organic Celery
- STEP 1
FRY THE MEAT: Cut the chicken and bacon in to small strips and fry for 7 minutes on a medium heat whilst tossing and turning. Cook until crisp and golden and until the chicken is white all the way through (test some of the strips). Pop the chicken and bacon into a small bowl until needed.
- STEP 2
COOK THE PASTA: Boil the pasta in salted water (the water should taste like the sea!) for 8 minutes then add the peas, return the water to the boil and cook for 2 minutes more until the pasta and peas are tender. Tip into a colander over the sink, cool the pasta and peas under the cold tap then drain really well.
- STEP 3
MAKE THE DRESSING: While the pasta is boiling roughly chop 1 tomato and put in a food processor with the olive oil, vinegar, garlic and about 8 basil leaves. Season with plenty of salt and freshly ground pepper then blend until smooth. Tip into a large salad bowl.
- STEP 4
TOSS TOGETHER: Add the pasta and peas to the dressing, roughly slice the 2nd tomato and add to the pasta with the remaining basil leaves. Store in a fridge for up to 3 days.
You should have enough for 3 healthy packed lunches - we recommend also packing some other fruit and vegetables to make your 5-a-day in one meal. Some organic carrot sticks or organic celery sticks would be a great accompaniment - and for the child with a healthy appetite add some wholemeal flat-bread or sourdough.
