Chicken Pasta Bake

This is a really really bastardized version of a Jamie Oliver recipe – basically so I could use up left over roast chicken from Sunday without making curry again.

You will need:

    Chicken pasta bake

  • left over roast chicken meat
  • half a box of mushrooms
  • 250ml double cream or just over
  • garlic
  • 150g parmesan cheese
  • 250g or more of linguine or spaghetti
  • a glass of white wine or Noilly Prat vermouth
  • basil

(Made enough for 2 adults and 3 small children).

Cook the pasta. Put the grill on.

Thinly slice the mushrooms and fry in a little oil with the chopped garlic. Add the cooked, diced chicken and fry for a bit to warm it through. Turn up the heat and throw on the wine or vermouth. Inhale deeply. Reduce the wine a bit then pour on the cream and brink to the boil. Add some salt and a lot of freshly ground pepper.

Take the pan off the heat. Stir in most of the grated cheese and the chopped basil. Mix in with the pasta in an oven dish sprinkling some parmesan on top. Zap under the grill until golden brown on top.

2 out of 3 of my children wanted seconds.

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3 Responses to Chicken Pasta Bake

  1. James says:

    I’m making this for tea tonight, and really looking forward to it.

  2. James says:

    Mmmm – we like this!

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