Here's a home cooked recipe from our most recent escapades in the kitchen. It turned out so well, I thought I'd share it with you.
Disclaimer: we recognise that your mum's pasta bake is probably, in your opinion, the 'best ever'... But still ;)
An original recipe from
Chicken And Two Cheese Pasta Bake,
Two large chicken breasts
Hard goats cheese
Half a large onion, or one medium
Garlic- one clove, finely chopped/ one teaspoon powdered
Mixed spice, to taste
Herbs- basil and oregano to taste
Creme fraiche, one tablespoon
Tinned tomatoes , one tin
Fusilli pasta, seven handfuls
One orange pepper
One oyster mushroom
Sugar, three teaspoons
Olive oil, two tablespoons
Salt and pepper
Prepare the chicken breasts. If they are frozen, defrost them in the microwave whist you begin the sauce. When defrosted (or If they are fresh), slice or dice them roughly and put to one side.
Put the pasta on to cook, in a large saucepan of water. Add a little oil to the water, this will help stop the pasta from sticking together. Boil for around 12-15 minutes, checking now and again, until al dente.
Chop the onion and fry in the olive oil until it begins to brown, then add the garlic and the chicken. Fry gently until the chicken is no longer pink in the middle.
When the pasta is done, drain it, rince a little to remove any excess starch, and put to one side. Don't leave it standing in water, it will go soft and mushy.
Chop one orange pepper and one large oyster mushroom and add these to the chicken and onions. Fry for two to three minutes then add one tin of chopped, tinned tomatoes, a cup of water and three teaspoons of sugar. Add a little mixed spice and a sprinkling of oregano and basil, then a handful each of grated chedder, and grated goats cheese. Season with salt and pepper. Simmer for ten minutes.
When the sauce has combined and reduced a little, turn of the heat and stir in a tablespoon of Creme fraiche.
Add the pasta to the sauce, combine so that the pasta is covered and transfer to an oven proof dish. Sprinkle generously with more of both grated cheeses and bake at a high temperature for 20 minutes.
We found it really delicious and it was duly enjoyed whilst watching an Attenbourough documentary on giant squid.
Bon appetit :)