Jamie Oliver’s ‘easiest’ chicken pasta recipe has only five ingredients

The celebrity chef’s Greek-inspired chicken pasta dish is the perfect meal to cook for the family on a weeknight as it’s packed with flavour and is easy on the purse

Jamie Oliver has come to the rescue for families in a dinnertime dilemma with his simple yet scrumptious Greek-inspired chicken pasta dish that promises big flavours without much fuss or expense. Featured in his delightful cookbook ‘5 Ingredients Mediterranean’, Jamie says: “On the Greek island of Andros, they serve variations of this undeniably delicious pasta.

“It’s the easiest thing to put together and the Oliver squad loves it (the teenagers thought the halloumi was peng!)” You can whip up this appetising chicken pasta in just 10 minutes of prep time, letting it roast gently for an hour while you unwind.

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Plus, it’s all done in one pan, cutting down on the post-dinner clean-up. Suited to the taste buds of kids and adults alike, the pasta offers the comfort of cheesy goodness along with a nutritious mix of onions, carrots, celery, and tomatoes.

Want to get stuck in? Here’s how to make Jamie Oliver’s mouth-watering Greek-inspired chicken pasta:

Ingredients

• 1kg of chicken thighs
• 600g of dried macaroni
• 500g frozen bag of mixed and chopped onions, carrot and celery
• 100g of halloumi cheese
• Two (400g each) tins of plum tomatoes

Kitchen essentials needed

• Extra-virgin olive oil
• Red white vinegar
• Salt and pepper
• Large non-stick casserole pan
• Smaller pan for the pasta

Method

Fire up your hob and pour two tablespoons of olive oil into the pan. Sizzle the chicken thighs until gloriously golden and set aside, reports the Express.

Chuck a bag of mixed frozen veggies into the pan. Soften them for five minutes, then reintroduce your chicken thighs alongside a drizzle of red-white vinegar, allowing everything to meld beautifully as it cooks.

Crush the tomatoes with clean hands and then pour in a tin’s worth of water into the pan. Allow the mixture to simmer on a low heat for an hour or until the chicken is tender enough to fall off the bone, stirring occasionally.

Once the time has elapsed, prepare the pasta in a pot of boiling salted water as per the packet instructions, then drain it. While the pasta is cooling down, remove all the chicken meat from the bones and shred the meat using forks, then reintroduce it to the sauce and dispose of any skin and bones.

Taste the sauce and season with salt and pepper if necessary, and your delicious pasta dish is ready to be served. To serve, mix the pasta into the sauce and grate most of the halloumi into it.

Serve it by drizzling a tablespoon of extra virgin olive oil and the remaining grated halloumi on top.