Every New Year people make resolutions about all sorts of things but ones that crop up all the time are to work on a healthier lifestyle and diet. This year I haven’t really made any formal resolutions apart from our annual Bucket List but I have been looking at our diet, the way that we manage meals at home and the types of food we eat.
We have always cooked food in bulk, portioned it out and frozen it ready for an easy, healthy meal on a future date. But this has lead to us not cooking from scratch very often and my main issue with that is I feel like LP and Little Man are missing out on seeing me cook, learning how to cook and knowing exactly where the food we eat has come from.
So this year I am making a resolution to cook from scratch when I can but with such a busy lifestyle I need meals that I can cook fairly quickly. With this in mind I have created a twist on a typical Pasta Arrabiata recipe with the addition of Bernard Matthews Turkey Breast Pieces which are only 60 calories per serving and gluten free as well as being a great source of vitamins and minerals.
Bernard Matthews Turkey Pasta Arrabiata
- 1 onion, chopped
- 1 garlic clove, crushed
- 400g tin of chopped tomatoes
- 300ml passata
- 1 teaspoon dried chilli flakes
- 1 chicken stock cube made into 100ml stock
- 1 tablespoon tomato puree
- 400g Bernard Matthews Turkey Breast Pieces
- 400g pasta
- Cook the pasta as per packet instructions.
- Whilst the pasta is cooking add oil to a hot pan and fry the onion and garlic until lightly browned.
- Add the tomatoes, passata, chilli, stock and tomato puree. Simmer for ten minutes.
- Add the turkey and continue to simmer until hot through and the pasta has cooked.
- Drain the pasta and stir it into the sauce. Serve immediately
Disclosure: I was compensated for the ingredients used in this meal however all opinions are my own.