This creamy chicken pasta recipe is easy to make and very tasty, It is comfort in a bowl and something that anyone could make. So much of cooking at home is getting started and getting a few successes under your belt and I think this will work for anyone. It is a great student meal. The chicken could be replaced with some cooked ham. It will also work with whatever vegetables you have in the kitchen. And the main ingredients are very easy to find.
I am a great lover of fish and I like plaice. This is a simple recipe to add a bit more interest to plaice, or indeed any flat fish such as lemon sole or brill. Sun-dried tomatoes give good additional taste. You can make in advance and just heat in the oven when you are ready to eat.
Happy cooking.
Creamy chicken pasta with peas & sweetcorn
Serves four
300g (10 1/2oz) dried egg tagliatelle or fettuccine
Donegal Rapseed Oil
Knob of butter
400g (14oz) skinless chicken breasts, sliced into thick strips
170g carton full fat cream cheese with Mediterranean herbs
2 tbsp milk
150g frozen peas and sweetcorn
½ lemon
sea salt and freshly cracked black pepper
1. Cook the pasta according to the instructions on the packet.
2. While the pasta is cooking, heat a large frying pan over a medium to high heat. Add a dash of the oil and the butter and, when foaming, fry the chicken for four to five minutes. Season with salt and pepper, tossing to coat.
3. Add the Philadelphia cream cheese with the milk and then tip in the peas and sweetcorn. Bring to a gentle simmer and cook for a few minutes until the vegetables are cooked through and tender.
4. Once the pasta is cooked, drain and add to the sauce with a good squeeze of lemon juice to taste. Toss well and serve straightaway in bowls.
Golden crumbed creamed spinach plaice roll ups
Serves four
25g (1oz) butter
50g (2oz) fresh brown breadcrumbs
1 celery stick, finely diced
25g walnuts, finely chopped
50g (2oz) frozen spinach, thawed
200g (7oz) sour cream
2 tbsp finely chopped sun-dried tomatoes
6 plaice fillets, skinned and split in half (about 500g (1 1/4lb in total)
3 tbsp milk
1. Preheat the oven to 180°C (350°F), gas mark 4. Melt the butter in a small pan over a medium heat. Add the breadcrumbs, celery and walnuts and sauté for a few minutes until golden.
2. Squeeze any excess water from the spinach and put in a bowl with four tablespoons of the sour cream and the sun-dried tomatoes. Beat until evenly combined and divide among the plaice fillets, putting it at the widest end and roll up, skinned side inside. Secure with wooden cocktail sticks.
3. Place the rolled-up plaice fillets standing upright in a small shallow ovenproof dish. Whisk together the remaining sour cream with the milk until smooth and spoon over the plaice, then scatter over the breadcrumb mixture. Bake for 15-20 minutes or until the plaice is cooked and the sauce is bubbling. Serve with some long-stemmed broccoli.
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