The pasta I was going to cook this sauce for had exceeded the sell by date, I hadn’t realised until the sauce was almost done, so I toasted some ciabatta instead, ditched the pasta and served the chicken sauce on the toasted ciabatta, with grated cheese on top. This is a dish I would Def do again.. much lighter than eating it with pasta.. and really really tasty,
  • 1 red pepper diced into small cubes, sautéd with olive oil and butter and salt and chilly seeds
  • 1 desert spoon of sweet chilli sauce
  • 1 soup bowl of small cubed  cooked  chicken
  • 1 pot of Delmaine pomodoro sauce
  • Grated cheese to serve
  • 1 large ciabatta roll – serves 2
  1. Heat the oil and butter in a frying pan
  2. Add the diced red pepper salt and chilly seeds and cook till tender
  3. Add about a tablespoon of water (or two, or wine even) so that when the diced cooked chicken is added it has some tasty  juices to absorb
  4. Add chicken and cook until all juices soaked up
  5. Add a little pomodoro sauce and stir in well, when hot add the remainder of the sauce and heat through.
  6. When the sauce is reduced to a thick consistency spoon onto toast, smother with grated cheese
  7. Meanwhile toast the ciabatta, and grate the cheese and serve
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