Tuesday Shanice's Easy Italian Chicken Pasta
- with a creamy mix of four cheeses and pesto sauce, mushrooms and red onion
This fabulous recipe is inspired by the rich flavours of Italy, a certain restaurant I worked at in the past and the fact that I have to cook for myself now that I have moved out; it's so delicious, quick and cheap to make!
-100g Mushroom, sliced
- 1 Red Onion, sliced
- 70g Pesto
- 400g of Creamy Four Cheeses Sauce
-150g Pasta
-100g Chicken, torn
- 100g Mozzarella, torn
-20g Grana Pandano, grated
First wash your mushrooms. Then slice them length ways. Do the same with the red onions. To take the edge off the onion, slice in half and remove the inner core, this will reduce the tears. If that doesn't work, wear goggles!
Put the mushrooms and red onion in a bowl and add a little olive oil. Mix and leave to one side.
Boil a pan of slightly salted water and then cook your pasta as per the instructions on the packet. (It's usually 5 minutes on a medium heat). Drain the pasta then add it back to the pan with the four cheeses sauce. Add the pesto and stir them together well.
After you have cooked your sliced chicken (no pink remains and it is slightly golden brown) add the mushroom and onion mix and cook together for around 3 minutes on a low heat.
Next, add all pasta, sauce, chicken, mushrooms and onions together. Stir well in the pan then separate the pasta into two microwave safe dishes. Now, scatter the mozzarella and grana padano and over the pasta.
Cook further in the microwave for around 2 minutes to allow the added cheeses to melt. Sprinkle with a little more grana padano and serve!
Enjoy!
Warnings and advice
* Contains nuts. Pesto is derived from pine kernels and may not be suitable for some nut allergy sufferers. Also some brands of pesto are made with cashew oil so do check the label!
V ** For a Vegetarian option remove the Grana Padano as this contains animal fats. Also opt for Quorn chicken or tofu.
No comments:
Post a Comment