cheesy pasta

Roast Chicken and Broccoli Pasta

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Ingredients:

  • 1/2 white onion
  • 1 tablespoon olive oil
  • 4 cloves of garlic
  • Broccoli x2
  • 500ml chicken stock
  • 1 chicken stock cube
  • 1/2 teaspoon of garlic powder
  • 300ml cream
  • Juice of 1 lemon
  • Seasoning – parsley, oregano, basil, salt and pepper
  • 2 cups mozarella
  • 2 cups cheddar
  • 1 cup parmesan
  • 1 ready roast chicken

Recipe:

  1. Add olive oil to a large frying pan, finely chop the onion, and fry until brown
  2. Add the garlic and chopped broccoli, fry off for several minutes on a medium heat
  3. Add the chicken stock, chicken stock cube and garlic powder to the pan, cover, and let the broccoli cook for 5 minutes
  4. Start cooking the pasta in a separate pan
  5. Once the broccoli is al dente, add the lemon juice, cream, seasoning and cheese. Combine all ingredients and keep on a medium heat for several minutes until the pasta is al dente
  6. Once the pasta is al dente, add it to the frying pan
  7. Shred the roast chicken and add it to the pan at the very end, mix well

Bacon and Courgette pasta bake in a creamy Parmesan and white wine sauce

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Ingredients:

  • 500g pasta
  • 1 tablespoon olive oil
  • 8 rations of bacon
  • 2 large courgettes
  • 4 large cloves of garlic
  • 3/4 bottle of white wine
  • 2 cups of cream
  • 1 1/2 packets of parmesan
  • Seasoning – salt, pepper, nutmeg, dried basil and parsley
  • 1 teaspoon of butter

Recipe:

  1. Preheat oven to 200 bake
  2. Heat the olive oil in a frying pan and add the bacon, fry until crisp
  3. Add the garlic and chopped courgettes
  4. Add the white wine to the pan, bring to boil and reduce for 10 minutes
  5. At the same time cook the pasta until aldente and place on a cooking tray
  6. Turn the heat to low and add the cream, butter, seasoning and parmesan to sauce
  7. Pour sauce on top of pasta in the tray
  8. Sprinkle extra Parmesan over the top
  9. Place tray in oven and cook for 10 minutes until the tops are golden brown

One pot chicken, bacon and mushroom alfredo

Ingredients:

  • 1 chicken breast
  • 2 teaspoons of butter
  • 1 tablespoon of olive oil
  • 4 rations of eye or streaky bacon
  • 1 brown onion
  • 4 mushrooms
  • 2 cloves of garlic
  • 2 cups of chicken stock
  • 1 ½ cups of cream
  • 400g of egg fettucine (usually found in the fridge section)
  • A handful of parsley
  • A pinch of dried basil
  • Salt and pepper
  • 100g parmesan

Recipe:

  1. Add a teaspoon of butter to a frying pan
  2. Add one seasoned chicken breast (chopped into small pieces)
  3. Once chicken is just cooked, remove from the pan and leave to one side
  4. Add 1 tablespoon of olive oil to the same pan
  5. Add bacon and fry until cooked through
  6. Add 1 diced brown onion and fry until browned
  7. Add the mushrooms and garlic and continue to cook all ingredients for several minutes
  8. Turn the heat up to high and add chicken stock, cream, parsley, basil, seasoning and pasta and cook for around 3-5 minutes (or until the pasta is al dente), if the sauce reduces too much, add more chicken stock and cream
  9. Turn the heat to low and add the chicken, parmesan and 1 teaspoon of butter, mix and serve