Oh yum….that’s all I’m going to say.
I do love one pot meals, quick and easy cooking, especially on a Friday…..you’ve just finished work, weather is awful outside and you just need some home comforts and home comfort food. This is one of my go to recipes just for that occasion. Serve with a chilled glass of chardonnay and its perfection friday.
100g pasta – I used pasta twists but you can use any type
2 chicken breasts – cut into bite size pieces
200g Smoked Bacon Lardons
1 white onion – chopped finely
salt & pepper
1 tsp crushed garlic
1 tsp spiced red pepper
low cal spray oil
1 cup milk (about 150ml)
1 large handful of grated cheese (I used cheddar), it is also delicious with parmesan.
- Spray a little oil in a pan. Fry off the bacon until slightly crispy, add the onion and fry until golden brown. Remove with a slotted spoon.
- Fry the chicken until browned all over.
- Add back to the pan the bacon and onion, add the garlic, red pepper, salt & pepper and mix through.
- Add in the spinach and mix until slightly wilted
- Pour in the milk and bring to the boil, then reduce slightly and simmer until pasta is cooked about 10-12 mins.
- Add in the cheese and mix through until melted.
I just love fresh pasta, ever since I got my new pasta attachment for my Kitchen Aid Machine I’ve never bought dried pasta again. Having to use up some pesto I had left, this little dish was the result. The sun dried tomatoes just added that little extra flavour.
For the pasta:
275g ‘OO’ Grade Pasta Flour
3 large eggs
- Sift the flour into the large bowl on Kitchen Aid mixer or work surface.
- Make a well in the middle. Crack one egg in and whisk gently.
- Gently with your hands start to incorporate the flour starting at the bottom, once it starts to come together crack the 2nd egg, then the 3rd until it becomes sticky.
- Using the dough hook on the mixer, knead together until you get a smooth like dough. Remove, cover with cling film and leave for about 1 hour.
- Attach the pasta attachment, cut the pasta dough into 4 sections.
- Flatten dough with hand then feed through the pasta maker, No. 1 x 5, No. 3 x 2, No. 5/6 x 1
- Change attachment to fettuccine and feed through. Hang until ready to cook.
- Heat a large pan of slightly salted water and cook for about 3-4 minutes. Strain
For the toppings:
2 chicken breasts
1/4 jar sundried tomatoes
3 tbsp green pesto
Handfuls of Broccoli & Baby Spinach
- I steam cooked my chicken, broccoli and Spinach. (8 minutes for chicken, 3 minutes for veg)
- Slice chicken into bite size pieces.
- Place pasta into a bowl with chicken, broccoli, spinach and sundried tomatoes, spoon the pest into the bowl and mix through until chicken and pasta is coated.
- Serve. Yummy!
- For extra spice you could add in some chilli.
Two exciting things happened today, I used my new pasta toy from Kitchenaid and made fresh pasta for the first time, then I created an amazing bake and baked it using my automatic baked pasta setting on my Hotpoint oven……such a great day in my kitchen today. I love it when new Technology just work!
Serves 2 large portions or 4 smaller portions
150g cooked pasta (see my Fresh pasta Recipe)
2 chicken breasts – cut into bite size pieces
1 yellow and 1 red pepper – cut into slices
1 red onion – cut into wedges
120ml Chicken Stock
1 tsp dried garlic granules
1 tsp smoked paprika
1 tsp cumin
1 tsp dried oregano
Salt & pepper to taste
1 tin chopped tomatoes
Grated Cheddar Cheese – quantity to suit your tastes (We love our cheese here…lol!)
- Heat a little oil in a pan on the hob, medium to high heat.
- Gently brown the vegetables, chicken, spices and season.
- Meanwhile cook your pasta.
- Spoon about 2-3 tbsps of the tin tomatoes into a baking dish, then start to layer up the bake. I put pasta on next, then chicken, then vegetables, then rest of tomatoes.
- Make up the stock and mix the quark in to make a thick sauce, then pour over the bake in the dish.
- Set your oven (if you have a Hotpoint Class 9) to Baked Pasta and Cannelloni setting. If not, try 180 deg for approx 25-30 minutes.
- When you have 15 minutes left, sprinkle on the grated cheese and bake until golden and crisp on top.
- Serve. Yummy!
Oh I do love new gadgets that work for you. I got my new pasta attachment for my KitchenAid machine last year and this is the first chance I’ve had to use it. I have to admit I was like a child at Christmas today….lol!
I decided to use the Fettuccine one and make a pasta bake for dinner, I was so pleased and amazed at how easy it is to use. Although I have decided that I need a pasta stand to dry the pasta…….as I use my kitchen doors….lol! #quickthinking
Makes enough for about 4 servings
300g ‘OO’ Pasta Flour
1 tsp olive oil
- Pour flour onto a clean dry surface and make a well.
- Crack eggs into the well and gently whisk with a fork, then add the olive oil.
- Gradually start to fold in the flour to the eggs until you have a dough
- Cover with cling film and refrigerate for about 1 hour.
- Break up into small handfuls of balls and flatten out with your hand.
- Attached the Pasta Roller first, lightly sprinkle with flour, on speed 1 and level 1 roll the pasta through about 5 times.
- Change the level to no. 3 and roll through about 2 times
- Change the level to no. 6 and roll through about 1 or 2 times or until the pasta becomes slightly see through. Put to the side and continue with the rest of the pasta.
- Change the roller attachment to the Fettuccine attachment and roll the pasta through……voila! Perfect Fettuccine.
- Leave to dry out then cook in slightly salted boiling water for only 4-5 minutes.
O.M.G!…this little dish was amazingly tasty and even better, it was under 500 calories too! I am on a mission to eat a bit healthier this year, I generally do, but I’m making more of an effort this year….( I know, I hear you, we all say that in January….lol!) It was also so quick to make, in just 10 minutes my dinner was ready, a great mid week or quick Friday night dinner. Bonus:- Under 500 calories and full of flavour!
150g Wholewheat Penne pasta
6 slices or Parma Ham – chopped
1 red onion – thinly chopped
1 tsp crushed garlic
1 chilli – chopped or 1 tsp dried chillies
60ml creme fraiche
1 handful of frozen peas
small handful of chopped parsley
small handful of chopped mint
Grated zest of 1 lemon
2 ladel’s spoonfuls of pasta water
Spray oil – low calorie
- Bring a pan of water to the boil and cook pasta for about 8-10 mins or follow packet instructions.
- Gently heat spray oil in a fry pan on medium heat
- Add onion, parma ham, chilli and garlic and cook through. Half way add 2 ladle’s of the pasta water.
- When pasta is ready, drain and add to the pan along with the peas, cook for 2 minutes to heat peas through.
- Add creme fraiche, parsley, mint & grate lemon zest and stir through, only for 30 secs. Ready to serve.
This is one of my go to comfort foods, its warm, tasty and filling, great for this season. Sometimes I change it about and play with the recipe but anyway I cook it, it’s delicious.
Makes for 2
400g Aberdeen Angus Scotch Mince
75g wholemeal pasta (I use spirals…but you can use any you choose)
1 red onion – finely chopped
1 tin (400g) tomatoes – use plum as there is more flavour
1 tin red kidney beans OR you can also use baked beans (drained)
1 tsp dried garlic
100ml beef stock
1 tbsp dried mixed herbs
Salt & pepper to season
Splash of tabasco sauce to taste (optional)
Fresh coriander to garnish (optional)
Grated cheese to garnish (optional)
- Gently heat up 1 tbsp oil in a deep pan and fry the mince until browned, add in the garlic, salt & pepper
- Add in the onion until browned
- Pour in the tomatoes, beans, stock and pasta and mix thoroughly, bring to the boil
- Sprinkle the mixed herbs and mix, reduce to a simmer, then cover and cook for approx 20 minutes.
- Remove lid, turn up heat slightly and cook until the sauce becomes thick, about 10-15 minutes.
- If you don’t have non stick pans, stir every 5 minutes or it will burn to the bottom.
- Serve with a sprinkle of coriander, a dash of tabasco sauce, handful of grated cheese or simply a slice of crusty bread…..it is entirely your choice.
And 1 pot to wash up………my kinda cooking!