Notes From The Kitchen : Best Ever Pasta Bake

Hey :)

xXx

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, 

serves five. 

Ingredients

Two large chicken breasts

Cheddar cheese

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 

Method

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.

Et voila!

We found it really delicious and it was duly enjoyed whilst watching an Attenbourough documentary on giant squid.

Bon appetit :)