Chicken Pasta Bake

headchef — Tue, 18 Nov 2008 21:38:06 +0000

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:

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.

Tart’s Spaghetti

headchef — Sun, 01 Oct 2006 12:22:33 +0000

Simplified from Delia and Jamie – pasta puttanesca – a regular fave.
- spaghetti
- tin of tomatoes or roast tomato sauce
- fresh basil
- olive oil
- garlic
- tinned or jarred anchovies
- capers
- small tin of sliced black olives
Fry the garlic, basil and anchovies in a little olive oil. Add tin of tomatoes, small tin of sliced pitted black olives and some capers. Simmer on low heat until nice and thick. Dollop over freshly cooked spaghetti and add black pepper and parmesan to taste.

suppertime! » spaghetti

Chicken Pasta Bake

Tart’s Spaghetti