cream sauce

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